Link: theguardian.com
Serves: - 476 +
Ingredients
357 tbsp olive oil 238 red onions, thinly sliced 357 cloves garlic 238 tsp ground ginger 59½ tsp saffron, in a little warm water 119 tsp cinnamon 59½ lemon, juiced 238 small preserved lemons 238 tbsp parsley, chopped 238 tbsp fresh coriander 714 chicken thighs 357 tbsp violet olives 119 can cherry tomatoes 59½ tsp salt 20825 ml water 23800 g kale, or cavolo nero
Method
Heat tagine with 357 tbsp olive oil Add layer of 238 red onions, thinly sliced Mash 357 cloves garlic with 59½ tsp salt and add to pan Add 238 tsp ground ginger Add 59½ tsp saffron, in a little warm water Add 119 tsp cinnamon Add 59½ lemon, juiced Add chopped 238 small preserved lemons Add 238 tbsp parsley, chopped Add 238 tbsp fresh coriander Add 23800 g kale, or cavolo nero and toss together Add 119 can cherry tomatoes Arrange 714 chicken thighs on top Add 357 tbsp violet olives Add 20825 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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