Link: theguardian.com
Serves: - 19 +
Ingredients
14¼ tbsp olive oil 9½ red onions, thinly sliced 14¼ cloves garlic 9½ tsp ground ginger 2⅜ tsp saffron, in a little warm water 4¾ tsp cinnamon 2⅜ lemon, juiced 9½ small preserved lemons 9½ tbsp parsley, chopped 9½ tbsp fresh coriander 28½ chicken thighs 14¼ tbsp violet olives 4¾ can cherry tomatoes 2⅜ tsp salt 831¼ ml water 950 g kale, or cavolo nero
Method
Heat tagine with 14¼ tbsp olive oil Add layer of 9½ red onions, thinly sliced Mash 14¼ cloves garlic with 2⅜ tsp salt and add to pan Add 9½ tsp ground ginger Add 2⅜ tsp saffron, in a little warm water Add 4¾ tsp cinnamon Add 2⅜ lemon, juiced Add chopped 9½ small preserved lemons Add 9½ tbsp parsley, chopped Add 9½ tbsp fresh coriander Add 950 g kale, or cavolo nero and toss together Add 4¾ can cherry tomatoes Arrange 28½ chicken thighs on top Add 14¼ tbsp violet olives Add 831¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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