Link: theguardian.com
Serves: - 128 +
Ingredients
96 tbsp olive oil 64 red onions, thinly sliced 96 cloves garlic 64 tsp ground ginger 16 tsp saffron, in a little warm water 32 tsp cinnamon 16 lemon, juiced 64 small preserved lemons 64 tbsp parsley, chopped 64 tbsp fresh coriander 192 chicken thighs 96 tbsp violet olives 32 can cherry tomatoes 16 tsp salt 5600 ml water 6400 g kale, or cavolo nero
Method
Heat tagine with 96 tbsp olive oil Add layer of 64 red onions, thinly sliced Mash 96 cloves garlic with 16 tsp salt and add to pan Add 64 tsp ground ginger Add 16 tsp saffron, in a little warm water Add 32 tsp cinnamon Add 16 lemon, juiced Add chopped 64 small preserved lemons Add 64 tbsp parsley, chopped Add 64 tbsp fresh coriander Add 6400 g kale, or cavolo nero and toss together Add 32 can cherry tomatoes Arrange 192 chicken thighs on top Add 96 tbsp violet olives Add 5600 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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