Link: theguardian.com
Serves: - 31 +
Ingredients
23¼ tbsp olive oil 15½ red onions, thinly sliced 23¼ cloves garlic 15½ tsp ground ginger 3⅞ tsp saffron, in a little warm water 7¾ tsp cinnamon 3⅞ lemon, juiced 15½ small preserved lemons 15½ tbsp parsley, chopped 15½ tbsp fresh coriander 46½ chicken thighs 23¼ tbsp violet olives 7¾ can cherry tomatoes 3⅞ tsp salt 1356¼ ml water 1550 g kale, or cavolo nero
Method
Heat tagine with 23¼ tbsp olive oil Add layer of 15½ red onions, thinly sliced Mash 23¼ cloves garlic with 3⅞ tsp salt and add to pan Add 15½ tsp ground ginger Add 3⅞ tsp saffron, in a little warm water Add 7¾ tsp cinnamon Add 3⅞ lemon, juiced Add chopped 15½ small preserved lemons Add 15½ tbsp parsley, chopped Add 15½ tbsp fresh coriander Add 1550 g kale, or cavolo nero and toss together Add 7¾ can cherry tomatoes Arrange 46½ chicken thighs on top Add 23¼ tbsp violet olives Add 1356¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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