Link: theguardian.com
Serves: - 40 +
Ingredients
30 tbsp olive oil 20 red onions, thinly sliced 30 cloves garlic 20 tsp ground ginger 5 tsp saffron, in a little warm water 10 tsp cinnamon 5 lemon, juiced 20 small preserved lemons 20 tbsp parsley, chopped 20 tbsp fresh coriander 60 chicken thighs 30 tbsp violet olives 10 can cherry tomatoes 5 tsp salt 1750 ml water 2000 g kale, or cavolo nero
Method
Heat tagine with 30 tbsp olive oil Add layer of 20 red onions, thinly sliced Mash 30 cloves garlic with 5 tsp salt and add to pan Add 20 tsp ground ginger Add 5 tsp saffron, in a little warm water Add 10 tsp cinnamon Add 5 lemon, juiced Add chopped 20 small preserved lemons Add 20 tbsp parsley, chopped Add 20 tbsp fresh coriander Add 2000 g kale, or cavolo nero and toss together Add 10 can cherry tomatoes Arrange 60 chicken thighs on top Add 30 tbsp violet olives Add 1750 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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