Link: theguardian.com
Serves: - 15 +
Ingredients
11¼ tbsp olive oil 7½ red onions, thinly sliced 11¼ cloves garlic 7½ tsp ground ginger 1⅞ tsp saffron, in a little warm water 3¾ tsp cinnamon 1⅞ lemon, juiced 7½ small preserved lemons 7½ tbsp parsley, chopped 7½ tbsp fresh coriander 22½ chicken thighs 11¼ tbsp violet olives 3¾ can cherry tomatoes 1⅞ tsp salt 656¼ ml water 750 g kale, or cavolo nero
Method
Heat tagine with 11¼ tbsp olive oil Add layer of 7½ red onions, thinly sliced Mash 11¼ cloves garlic with 1⅞ tsp salt and add to pan Add 7½ tsp ground ginger Add 1⅞ tsp saffron, in a little warm water Add 3¾ tsp cinnamon Add 1⅞ lemon, juiced Add chopped 7½ small preserved lemons Add 7½ tbsp parsley, chopped Add 7½ tbsp fresh coriander Add 750 g kale, or cavolo nero and toss together Add 3¾ can cherry tomatoes Arrange 22½ chicken thighs on top Add 11¼ tbsp violet olives Add 656¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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