Link: theguardian.com
Serves: - 45 +
Ingredients
33¾ tbsp olive oil 22½ red onions, thinly sliced 33¾ cloves garlic 22½ tsp ground ginger 5⅝ tsp saffron, in a little warm water 11¼ tsp cinnamon 5⅝ lemon, juiced 22½ small preserved lemons 22½ tbsp parsley, chopped 22½ tbsp fresh coriander 67½ chicken thighs 33¾ tbsp violet olives 11¼ can cherry tomatoes 5⅝ tsp salt 1968¾ ml water 2250 g kale, or cavolo nero
Method
Heat tagine with 33¾ tbsp olive oil Add layer of 22½ red onions, thinly sliced Mash 33¾ cloves garlic with 5⅝ tsp salt and add to pan Add 22½ tsp ground ginger Add 5⅝ tsp saffron, in a little warm water Add 11¼ tsp cinnamon Add 5⅝ lemon, juiced Add chopped 22½ small preserved lemons Add 22½ tbsp parsley, chopped Add 22½ tbsp fresh coriander Add 2250 g kale, or cavolo nero and toss together Add 11¼ can cherry tomatoes Arrange 67½ chicken thighs on top Add 33¾ tbsp violet olives Add 1968¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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