Link: theguardian.com
Serves: - 41 +
Ingredients
30¾ tbsp olive oil 20½ red onions, thinly sliced 30¾ cloves garlic 20½ tsp ground ginger 5⅛ tsp saffron, in a little warm water 10¼ tsp cinnamon 5⅛ lemon, juiced 20½ small preserved lemons 20½ tbsp parsley, chopped 20½ tbsp fresh coriander 61½ chicken thighs 30¾ tbsp violet olives 10¼ can cherry tomatoes 5⅛ tsp salt 1793¾ ml water 2050 g kale, or cavolo nero
Method
Heat tagine with 30¾ tbsp olive oil Add layer of 20½ red onions, thinly sliced Mash 30¾ cloves garlic with 5⅛ tsp salt and add to pan Add 20½ tsp ground ginger Add 5⅛ tsp saffron, in a little warm water Add 10¼ tsp cinnamon Add 5⅛ lemon, juiced Add chopped 20½ small preserved lemons Add 20½ tbsp parsley, chopped Add 20½ tbsp fresh coriander Add 2050 g kale, or cavolo nero and toss together Add 10¼ can cherry tomatoes Arrange 61½ chicken thighs on top Add 30¾ tbsp violet olives Add 1793¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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