Link: theguardian.com
Serves: - 35 +
Ingredients
26¼ tbsp olive oil 17½ red onions, thinly sliced 26¼ cloves garlic 17½ tsp ground ginger 4⅜ tsp saffron, in a little warm water 8¾ tsp cinnamon 4⅜ lemon, juiced 17½ small preserved lemons 17½ tbsp parsley, chopped 17½ tbsp fresh coriander 52½ chicken thighs 26¼ tbsp violet olives 8¾ can cherry tomatoes 4⅜ tsp salt 1531¼ ml water 1750 g kale, or cavolo nero
Method
Heat tagine with 26¼ tbsp olive oil Add layer of 17½ red onions, thinly sliced Mash 26¼ cloves garlic with 4⅜ tsp salt and add to pan Add 17½ tsp ground ginger Add 4⅜ tsp saffron, in a little warm water Add 8¾ tsp cinnamon Add 4⅜ lemon, juiced Add chopped 17½ small preserved lemons Add 17½ tbsp parsley, chopped Add 17½ tbsp fresh coriander Add 1750 g kale, or cavolo nero and toss together Add 8¾ can cherry tomatoes Arrange 52½ chicken thighs on top Add 26¼ tbsp violet olives Add 1531¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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