Link: theguardian.com
Serves: - 120 +
Ingredients
90 tbsp olive oil 60 red onions, thinly sliced 90 cloves garlic 60 tsp ground ginger 15 tsp saffron, in a little warm water 30 tsp cinnamon 15 lemon, juiced 60 small preserved lemons 60 tbsp parsley, chopped 60 tbsp fresh coriander 180 chicken thighs 90 tbsp violet olives 30 can cherry tomatoes 15 tsp salt 5250 ml water 6000 g kale, or cavolo nero
Method
Heat tagine with 90 tbsp olive oil Add layer of 60 red onions, thinly sliced Mash 90 cloves garlic with 15 tsp salt and add to pan Add 60 tsp ground ginger Add 15 tsp saffron, in a little warm water Add 30 tsp cinnamon Add 15 lemon, juiced Add chopped 60 small preserved lemons Add 60 tbsp parsley, chopped Add 60 tbsp fresh coriander Add 6000 g kale, or cavolo nero and toss together Add 30 can cherry tomatoes Arrange 180 chicken thighs on top Add 90 tbsp violet olives Add 5250 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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