Link: theguardian.com
Serves: - 37 +
Ingredients
27¾ tbsp olive oil 18½ red onions, thinly sliced 27¾ cloves garlic 18½ tsp ground ginger 4⅝ tsp saffron, in a little warm water 9¼ tsp cinnamon 4⅝ lemon, juiced 18½ small preserved lemons 18½ tbsp parsley, chopped 18½ tbsp fresh coriander 55½ chicken thighs 27¾ tbsp violet olives 9¼ can cherry tomatoes 4⅝ tsp salt 1618¾ ml water 1850 g kale, or cavolo nero
Method
Heat tagine with 27¾ tbsp olive oil Add layer of 18½ red onions, thinly sliced Mash 27¾ cloves garlic with 4⅝ tsp salt and add to pan Add 18½ tsp ground ginger Add 4⅝ tsp saffron, in a little warm water Add 9¼ tsp cinnamon Add 4⅝ lemon, juiced Add chopped 18½ small preserved lemons Add 18½ tbsp parsley, chopped Add 18½ tbsp fresh coriander Add 1850 g kale, or cavolo nero and toss together Add 9¼ can cherry tomatoes Arrange 55½ chicken thighs on top Add 27¾ tbsp violet olives Add 1618¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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