Link: theguardian.com
Serves: - 470 +
Ingredients
352½ tbsp olive oil 235 red onions, thinly sliced 352½ cloves garlic 235 tsp ground ginger 58¾ tsp saffron, in a little warm water 117½ tsp cinnamon 58¾ lemon, juiced 235 small preserved lemons 235 tbsp parsley, chopped 235 tbsp fresh coriander 705 chicken thighs 352½ tbsp violet olives 117½ can cherry tomatoes 58¾ tsp salt 20562½ ml water 23500 g kale, or cavolo nero
Method
Heat tagine with 352½ tbsp olive oil Add layer of 235 red onions, thinly sliced Mash 352½ cloves garlic with 58¾ tsp salt and add to pan Add 235 tsp ground ginger Add 58¾ tsp saffron, in a little warm water Add 117½ tsp cinnamon Add 58¾ lemon, juiced Add chopped 235 small preserved lemons Add 235 tbsp parsley, chopped Add 235 tbsp fresh coriander Add 23500 g kale, or cavolo nero and toss together Add 117½ can cherry tomatoes Arrange 705 chicken thighs on top Add 352½ tbsp violet olives Add 20562½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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