Link: theguardian.com
Serves: - 20 +
Ingredients
15 tbsp olive oil 10 red onions, thinly sliced 15 cloves garlic 10 tsp ground ginger 2½ tsp saffron, in a little warm water 5 tsp cinnamon 2½ lemon, juiced 10 small preserved lemons 10 tbsp parsley, chopped 10 tbsp fresh coriander 30 chicken thighs 15 tbsp violet olives 5 can cherry tomatoes 2½ tsp salt 875 ml water 1000 g kale, or cavolo nero
Method
Heat tagine with 15 tbsp olive oil Add layer of 10 red onions, thinly sliced Mash 15 cloves garlic with 2½ tsp salt and add to pan Add 10 tsp ground ginger Add 2½ tsp saffron, in a little warm water Add 5 tsp cinnamon Add 2½ lemon, juiced Add chopped 10 small preserved lemons Add 10 tbsp parsley, chopped Add 10 tbsp fresh coriander Add 1000 g kale, or cavolo nero and toss together Add 5 can cherry tomatoes Arrange 30 chicken thighs on top Add 15 tbsp violet olives Add 875 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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