Link: theguardian.com
Serves: - 27 +
Ingredients
20¼ tbsp olive oil 13½ red onions, thinly sliced 20¼ cloves garlic 13½ tsp ground ginger 3⅜ tsp saffron, in a little warm water 6¾ tsp cinnamon 3⅜ lemon, juiced 13½ small preserved lemons 13½ tbsp parsley, chopped 13½ tbsp fresh coriander 40½ chicken thighs 20¼ tbsp violet olives 6¾ can cherry tomatoes 3⅜ tsp salt 1181¼ ml water 1350 g kale, or cavolo nero
Method
Heat tagine with 20¼ tbsp olive oil Add layer of 13½ red onions, thinly sliced Mash 20¼ cloves garlic with 3⅜ tsp salt and add to pan Add 13½ tsp ground ginger Add 3⅜ tsp saffron, in a little warm water Add 6¾ tsp cinnamon Add 3⅜ lemon, juiced Add chopped 13½ small preserved lemons Add 13½ tbsp parsley, chopped Add 13½ tbsp fresh coriander Add 1350 g kale, or cavolo nero and toss together Add 6¾ can cherry tomatoes Arrange 40½ chicken thighs on top Add 20¼ tbsp violet olives Add 1181¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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