Link: theguardian.com
Serves: - 30 +
Ingredients
22½ tbsp olive oil 15 red onions, thinly sliced 22½ cloves garlic 15 tsp ground ginger 3¾ tsp saffron, in a little warm water 7½ tsp cinnamon 3¾ lemon, juiced 15 small preserved lemons 15 tbsp parsley, chopped 15 tbsp fresh coriander 45 chicken thighs 22½ tbsp violet olives 7½ can cherry tomatoes 3¾ tsp salt 1312½ ml water 1500 g kale, or cavolo nero
Method
Heat tagine with 22½ tbsp olive oil Add layer of 15 red onions, thinly sliced Mash 22½ cloves garlic with 3¾ tsp salt and add to pan Add 15 tsp ground ginger Add 3¾ tsp saffron, in a little warm water Add 7½ tsp cinnamon Add 3¾ lemon, juiced Add chopped 15 small preserved lemons Add 15 tbsp parsley, chopped Add 15 tbsp fresh coriander Add 1500 g kale, or cavolo nero and toss together Add 7½ can cherry tomatoes Arrange 45 chicken thighs on top Add 22½ tbsp violet olives Add 1312½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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