Link: theguardian.com
Serves: - 28 +
Ingredients
21 tbsp olive oil 14 red onions, thinly sliced 21 cloves garlic 14 tsp ground ginger 3½ tsp saffron, in a little warm water 7 tsp cinnamon 3½ lemon, juiced 14 small preserved lemons 14 tbsp parsley, chopped 14 tbsp fresh coriander 42 chicken thighs 21 tbsp violet olives 7 can cherry tomatoes 3½ tsp salt 1225 ml water 1400 g kale, or cavolo nero
Method
Heat tagine with 21 tbsp olive oil Add layer of 14 red onions, thinly sliced Mash 21 cloves garlic with 3½ tsp salt and add to pan Add 14 tsp ground ginger Add 3½ tsp saffron, in a little warm water Add 7 tsp cinnamon Add 3½ lemon, juiced Add chopped 14 small preserved lemons Add 14 tbsp parsley, chopped Add 14 tbsp fresh coriander Add 1400 g kale, or cavolo nero and toss together Add 7 can cherry tomatoes Arrange 42 chicken thighs on top Add 21 tbsp violet olives Add 1225 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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