Link: theguardian.com
Serves: - 472 +
Ingredients
354 tbsp olive oil 236 red onions, thinly sliced 354 cloves garlic 236 tsp ground ginger 59 tsp saffron, in a little warm water 118 tsp cinnamon 59 lemon, juiced 236 small preserved lemons 236 tbsp parsley, chopped 236 tbsp fresh coriander 708 chicken thighs 354 tbsp violet olives 118 can cherry tomatoes 59 tsp salt 20650 ml water 23600 g kale, or cavolo nero
Method
Heat tagine with 354 tbsp olive oil Add layer of 236 red onions, thinly sliced Mash 354 cloves garlic with 59 tsp salt and add to pan Add 236 tsp ground ginger Add 59 tsp saffron, in a little warm water Add 118 tsp cinnamon Add 59 lemon, juiced Add chopped 236 small preserved lemons Add 236 tbsp parsley, chopped Add 236 tbsp fresh coriander Add 23600 g kale, or cavolo nero and toss together Add 118 can cherry tomatoes Arrange 708 chicken thighs on top Add 354 tbsp violet olives Add 20650 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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