Link: theguardian.com
Serves: - 21 +
Ingredients
15¾ tbsp olive oil 10½ red onions, thinly sliced 15¾ cloves garlic 10½ tsp ground ginger 2⅝ tsp saffron, in a little warm water 5¼ tsp cinnamon 2⅝ lemon, juiced 10½ small preserved lemons 10½ tbsp parsley, chopped 10½ tbsp fresh coriander 31½ chicken thighs 15¾ tbsp violet olives 5¼ can cherry tomatoes 2⅝ tsp salt 918¾ ml water 1050 g kale, or cavolo nero
Method
Heat tagine with 15¾ tbsp olive oil Add layer of 10½ red onions, thinly sliced Mash 15¾ cloves garlic with 2⅝ tsp salt and add to pan Add 10½ tsp ground ginger Add 2⅝ tsp saffron, in a little warm water Add 5¼ tsp cinnamon Add 2⅝ lemon, juiced Add chopped 10½ small preserved lemons Add 10½ tbsp parsley, chopped Add 10½ tbsp fresh coriander Add 1050 g kale, or cavolo nero and toss together Add 5¼ can cherry tomatoes Arrange 31½ chicken thighs on top Add 15¾ tbsp violet olives Add 918¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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