Link: theguardian.com
Serves: - 100 +
Ingredients
75 tbsp olive oil 50 red onions, thinly sliced 75 cloves garlic 50 tsp ground ginger 12½ tsp saffron, in a little warm water 25 tsp cinnamon 12½ lemon, juiced 50 small preserved lemons 50 tbsp parsley, chopped 50 tbsp fresh coriander 150 chicken thighs 75 tbsp violet olives 25 can cherry tomatoes 12½ tsp salt 4375 ml water 5000 g kale, or cavolo nero
Method
Heat tagine with 75 tbsp olive oil Add layer of 50 red onions, thinly sliced Mash 75 cloves garlic with 12½ tsp salt and add to pan Add 50 tsp ground ginger Add 12½ tsp saffron, in a little warm water Add 25 tsp cinnamon Add 12½ lemon, juiced Add chopped 50 small preserved lemons Add 50 tbsp parsley, chopped Add 50 tbsp fresh coriander Add 5000 g kale, or cavolo nero and toss together Add 25 can cherry tomatoes Arrange 150 chicken thighs on top Add 75 tbsp violet olives Add 4375 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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