Link: theguardian.com
Serves: - 13 +
Ingredients
9¾ tbsp olive oil 6½ red onions, thinly sliced 9¾ cloves garlic 6½ tsp ground ginger 1⅝ tsp saffron, in a little warm water 3¼ tsp cinnamon 1⅝ lemon, juiced 6½ small preserved lemons 6½ tbsp parsley, chopped 6½ tbsp fresh coriander 19½ chicken thighs 9¾ tbsp violet olives 3¼ can cherry tomatoes 1⅝ tsp salt 568¾ ml water 650 g kale, or cavolo nero
Method
Heat tagine with 9¾ tbsp olive oil Add layer of 6½ red onions, thinly sliced Mash 9¾ cloves garlic with 1⅝ tsp salt and add to pan Add 6½ tsp ground ginger Add 1⅝ tsp saffron, in a little warm water Add 3¼ tsp cinnamon Add 1⅝ lemon, juiced Add chopped 6½ small preserved lemons Add 6½ tbsp parsley, chopped Add 6½ tbsp fresh coriander Add 650 g kale, or cavolo nero and toss together Add 3¼ can cherry tomatoes Arrange 19½ chicken thighs on top Add 9¾ tbsp violet olives Add 568¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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