Link: theguardian.com
Serves: - 34 +
Ingredients
25½ tbsp olive oil 17 red onions, thinly sliced 25½ cloves garlic 17 tsp ground ginger 4¼ tsp saffron, in a little warm water 8½ tsp cinnamon 4¼ lemon, juiced 17 small preserved lemons 17 tbsp parsley, chopped 17 tbsp fresh coriander 51 chicken thighs 25½ tbsp violet olives 8½ can cherry tomatoes 4¼ tsp salt 1487½ ml water 1700 g kale, or cavolo nero
Method
Heat tagine with 25½ tbsp olive oil Add layer of 17 red onions, thinly sliced Mash 25½ cloves garlic with 4¼ tsp salt and add to pan Add 17 tsp ground ginger Add 4¼ tsp saffron, in a little warm water Add 8½ tsp cinnamon Add 4¼ lemon, juiced Add chopped 17 small preserved lemons Add 17 tbsp parsley, chopped Add 17 tbsp fresh coriander Add 1700 g kale, or cavolo nero and toss together Add 8½ can cherry tomatoes Arrange 51 chicken thighs on top Add 25½ tbsp violet olives Add 1487½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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