Link: theguardian.com
Serves: - 478 +
Ingredients
358½ tbsp olive oil 239 red onions, thinly sliced 358½ cloves garlic 239 tsp ground ginger 59¾ tsp saffron, in a little warm water 119½ tsp cinnamon 59¾ lemon, juiced 239 small preserved lemons 239 tbsp parsley, chopped 239 tbsp fresh coriander 717 chicken thighs 358½ tbsp violet olives 119½ can cherry tomatoes 59¾ tsp salt 20912½ ml water 23900 g kale, or cavolo nero
Method
Heat tagine with 358½ tbsp olive oil Add layer of 239 red onions, thinly sliced Mash 358½ cloves garlic with 59¾ tsp salt and add to pan Add 239 tsp ground ginger Add 59¾ tsp saffron, in a little warm water Add 119½ tsp cinnamon Add 59¾ lemon, juiced Add chopped 239 small preserved lemons Add 239 tbsp parsley, chopped Add 239 tbsp fresh coriander Add 23900 g kale, or cavolo nero and toss together Add 119½ can cherry tomatoes Arrange 717 chicken thighs on top Add 358½ tbsp violet olives Add 20912½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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