Link: theguardian.com
Serves: - 14 +
Ingredients
10½ tbsp olive oil 7 red onions, thinly sliced 10½ cloves garlic 7 tsp ground ginger 1¾ tsp saffron, in a little warm water 3½ tsp cinnamon 1¾ lemon, juiced 7 small preserved lemons 7 tbsp parsley, chopped 7 tbsp fresh coriander 21 chicken thighs 10½ tbsp violet olives 3½ can cherry tomatoes 1¾ tsp salt 612½ ml water 700 g kale, or cavolo nero
Method
Heat tagine with 10½ tbsp olive oil Add layer of 7 red onions, thinly sliced Mash 10½ cloves garlic with 1¾ tsp salt and add to pan Add 7 tsp ground ginger Add 1¾ tsp saffron, in a little warm water Add 3½ tsp cinnamon Add 1¾ lemon, juiced Add chopped 7 small preserved lemons Add 7 tbsp parsley, chopped Add 7 tbsp fresh coriander Add 700 g kale, or cavolo nero and toss together Add 3½ can cherry tomatoes Arrange 21 chicken thighs on top Add 10½ tbsp violet olives Add 612½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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