Link: theguardian.com
Serves: - 26 +
Ingredients
19½ tbsp olive oil 13 red onions, thinly sliced 19½ cloves garlic 13 tsp ground ginger 3¼ tsp saffron, in a little warm water 6½ tsp cinnamon 3¼ lemon, juiced 13 small preserved lemons 13 tbsp parsley, chopped 13 tbsp fresh coriander 39 chicken thighs 19½ tbsp violet olives 6½ can cherry tomatoes 3¼ tsp salt 1137½ ml water 1300 g kale, or cavolo nero
Method
Heat tagine with 19½ tbsp olive oil Add layer of 13 red onions, thinly sliced Mash 19½ cloves garlic with 3¼ tsp salt and add to pan Add 13 tsp ground ginger Add 3¼ tsp saffron, in a little warm water Add 6½ tsp cinnamon Add 3¼ lemon, juiced Add chopped 13 small preserved lemons Add 13 tbsp parsley, chopped Add 13 tbsp fresh coriander Add 1300 g kale, or cavolo nero and toss together Add 6½ can cherry tomatoes Arrange 39 chicken thighs on top Add 19½ tbsp violet olives Add 1137½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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