Link: theguardian.com
Serves: - 112 +
Ingredients
84 tbsp olive oil 56 red onions, thinly sliced 84 cloves garlic 56 tsp ground ginger 14 tsp saffron, in a little warm water 28 tsp cinnamon 14 lemon, juiced 56 small preserved lemons 56 tbsp parsley, chopped 56 tbsp fresh coriander 168 chicken thighs 84 tbsp violet olives 28 can cherry tomatoes 14 tsp salt 4900 ml water 5600 g kale, or cavolo nero
Method
Heat tagine with 84 tbsp olive oil Add layer of 56 red onions, thinly sliced Mash 84 cloves garlic with 14 tsp salt and add to pan Add 56 tsp ground ginger Add 14 tsp saffron, in a little warm water Add 28 tsp cinnamon Add 14 lemon, juiced Add chopped 56 small preserved lemons Add 56 tbsp parsley, chopped Add 56 tbsp fresh coriander Add 5600 g kale, or cavolo nero and toss together Add 28 can cherry tomatoes Arrange 168 chicken thighs on top Add 84 tbsp violet olives Add 4900 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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