Link: theguardian.com
Serves: - 29 +
Ingredients
21¾ tbsp olive oil 14½ red onions, thinly sliced 21¾ cloves garlic 14½ tsp ground ginger 3⅝ tsp saffron, in a little warm water 7¼ tsp cinnamon 3⅝ lemon, juiced 14½ small preserved lemons 14½ tbsp parsley, chopped 14½ tbsp fresh coriander 43½ chicken thighs 21¾ tbsp violet olives 7¼ can cherry tomatoes 3⅝ tsp salt 1268¾ ml water 1450 g kale, or cavolo nero
Method
Heat tagine with 21¾ tbsp olive oil Add layer of 14½ red onions, thinly sliced Mash 21¾ cloves garlic with 3⅝ tsp salt and add to pan Add 14½ tsp ground ginger Add 3⅝ tsp saffron, in a little warm water Add 7¼ tsp cinnamon Add 3⅝ lemon, juiced Add chopped 14½ small preserved lemons Add 14½ tbsp parsley, chopped Add 14½ tbsp fresh coriander Add 1450 g kale, or cavolo nero and toss together Add 7¼ can cherry tomatoes Arrange 43½ chicken thighs on top Add 21¾ tbsp violet olives Add 1268¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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