Link: theguardian.com
Serves: - 17 +
Ingredients
12¾ tbsp olive oil 8½ red onions, thinly sliced 12¾ cloves garlic 8½ tsp ground ginger 2⅛ tsp saffron, in a little warm water 4¼ tsp cinnamon 2⅛ lemon, juiced 8½ small preserved lemons 8½ tbsp parsley, chopped 8½ tbsp fresh coriander 25½ chicken thighs 12¾ tbsp violet olives 4¼ can cherry tomatoes 2⅛ tsp salt 743¾ ml water 850 g kale, or cavolo nero
Method
Heat tagine with 12¾ tbsp olive oil Add layer of 8½ red onions, thinly sliced Mash 12¾ cloves garlic with 2⅛ tsp salt and add to pan Add 8½ tsp ground ginger Add 2⅛ tsp saffron, in a little warm water Add 4¼ tsp cinnamon Add 2⅛ lemon, juiced Add chopped 8½ small preserved lemons Add 8½ tbsp parsley, chopped Add 8½ tbsp fresh coriander Add 850 g kale, or cavolo nero and toss together Add 4¼ can cherry tomatoes Arrange 25½ chicken thighs on top Add 12¾ tbsp violet olives Add 743¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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