Link: theguardian.com
Serves: - 32 +
Ingredients
24 tbsp olive oil 16 red onions, thinly sliced 24 cloves garlic 16 tsp ground ginger 4 tsp saffron, in a little warm water 8 tsp cinnamon 4 lemon, juiced 16 small preserved lemons 16 tbsp parsley, chopped 16 tbsp fresh coriander 48 chicken thighs 24 tbsp violet olives 8 can cherry tomatoes 4 tsp salt 1400 ml water 1600 g kale, or cavolo nero
Method
Heat tagine with 24 tbsp olive oil Add layer of 16 red onions, thinly sliced Mash 24 cloves garlic with 4 tsp salt and add to pan Add 16 tsp ground ginger Add 4 tsp saffron, in a little warm water Add 8 tsp cinnamon Add 4 lemon, juiced Add chopped 16 small preserved lemons Add 16 tbsp parsley, chopped Add 16 tbsp fresh coriander Add 1600 g kale, or cavolo nero and toss together Add 8 can cherry tomatoes Arrange 48 chicken thighs on top Add 24 tbsp violet olives Add 1400 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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