Link: theguardian.com
Serves: - 24 +
Ingredients
18 tbsp olive oil 12 red onions, thinly sliced 18 cloves garlic 12 tsp ground ginger 3 tsp saffron, in a little warm water 6 tsp cinnamon 3 lemon, juiced 12 small preserved lemons 12 tbsp parsley, chopped 12 tbsp fresh coriander 36 chicken thighs 18 tbsp violet olives 6 can cherry tomatoes 3 tsp salt 1050 ml water 1200 g kale, or cavolo nero
Method
Heat tagine with 18 tbsp olive oil Add layer of 12 red onions, thinly sliced Mash 18 cloves garlic with 3 tsp salt and add to pan Add 12 tsp ground ginger Add 3 tsp saffron, in a little warm water Add 6 tsp cinnamon Add 3 lemon, juiced Add chopped 12 small preserved lemons Add 12 tbsp parsley, chopped Add 12 tbsp fresh coriander Add 1200 g kale, or cavolo nero and toss together Add 6 can cherry tomatoes Arrange 36 chicken thighs on top Add 18 tbsp violet olives Add 1050 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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