Link: theguardian.com
Serves: - 18 +
Ingredients
13½ tbsp olive oil 9 red onions, thinly sliced 13½ cloves garlic 9 tsp ground ginger 2¼ tsp saffron, in a little warm water 4½ tsp cinnamon 2¼ lemon, juiced 9 small preserved lemons 9 tbsp parsley, chopped 9 tbsp fresh coriander 27 chicken thighs 13½ tbsp violet olives 4½ can cherry tomatoes 2¼ tsp salt 787½ ml water 900 g kale, or cavolo nero
Method
Heat tagine with 13½ tbsp olive oil Add layer of 9 red onions, thinly sliced Mash 13½ cloves garlic with 2¼ tsp salt and add to pan Add 9 tsp ground ginger Add 2¼ tsp saffron, in a little warm water Add 4½ tsp cinnamon Add 2¼ lemon, juiced Add chopped 9 small preserved lemons Add 9 tbsp parsley, chopped Add 9 tbsp fresh coriander Add 900 g kale, or cavolo nero and toss together Add 4½ can cherry tomatoes Arrange 27 chicken thighs on top Add 13½ tbsp violet olives Add 787½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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