Link: theguardian.com
Serves: - 25 +
Ingredients
18¾ tbsp olive oil 12½ red onions, thinly sliced 18¾ cloves garlic 12½ tsp ground ginger 3⅛ tsp saffron, in a little warm water 6¼ tsp cinnamon 3⅛ lemon, juiced 12½ small preserved lemons 12½ tbsp parsley, chopped 12½ tbsp fresh coriander 37½ chicken thighs 18¾ tbsp violet olives 6¼ can cherry tomatoes 3⅛ tsp salt 1093¾ ml water 1250 g kale, or cavolo nero
Method
Heat tagine with 18¾ tbsp olive oil Add layer of 12½ red onions, thinly sliced Mash 18¾ cloves garlic with 3⅛ tsp salt and add to pan Add 12½ tsp ground ginger Add 3⅛ tsp saffron, in a little warm water Add 6¼ tsp cinnamon Add 3⅛ lemon, juiced Add chopped 12½ small preserved lemons Add 12½ tbsp parsley, chopped Add 12½ tbsp fresh coriander Add 1250 g kale, or cavolo nero and toss together Add 6¼ can cherry tomatoes Arrange 37½ chicken thighs on top Add 18¾ tbsp violet olives Add 1093¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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