Link: theguardian.com
Serves: - 88 +
Ingredients
66 tbsp olive oil 44 red onions, thinly sliced 66 cloves garlic 44 tsp ground ginger 11 tsp saffron, in a little warm water 22 tsp cinnamon 11 lemon, juiced 44 small preserved lemons 44 tbsp parsley, chopped 44 tbsp fresh coriander 132 chicken thighs 66 tbsp violet olives 22 can cherry tomatoes 11 tsp salt 3850 ml water 4400 g kale, or cavolo nero
Method
Heat tagine with 66 tbsp olive oil Add layer of 44 red onions, thinly sliced Mash 66 cloves garlic with 11 tsp salt and add to pan Add 44 tsp ground ginger Add 11 tsp saffron, in a little warm water Add 22 tsp cinnamon Add 11 lemon, juiced Add chopped 44 small preserved lemons Add 44 tbsp parsley, chopped Add 44 tbsp fresh coriander Add 4400 g kale, or cavolo nero and toss together Add 22 can cherry tomatoes Arrange 132 chicken thighs on top Add 66 tbsp violet olives Add 3850 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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