Link: theguardian.com
Serves: - 474 +
Ingredients
355½ tbsp olive oil 237 red onions, thinly sliced 355½ cloves garlic 237 tsp ground ginger 59¼ tsp saffron, in a little warm water 118½ tsp cinnamon 59¼ lemon, juiced 237 small preserved lemons 237 tbsp parsley, chopped 237 tbsp fresh coriander 711 chicken thighs 355½ tbsp violet olives 118½ can cherry tomatoes 59¼ tsp salt 20737½ ml water 23700 g kale, or cavolo nero
Method
Heat tagine with 355½ tbsp olive oil Add layer of 237 red onions, thinly sliced Mash 355½ cloves garlic with 59¼ tsp salt and add to pan Add 237 tsp ground ginger Add 59¼ tsp saffron, in a little warm water Add 118½ tsp cinnamon Add 59¼ lemon, juiced Add chopped 237 small preserved lemons Add 237 tbsp parsley, chopped Add 237 tbsp fresh coriander Add 23700 g kale, or cavolo nero and toss together Add 118½ can cherry tomatoes Arrange 711 chicken thighs on top Add 355½ tbsp violet olives Add 20737½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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