Link: theguardian.com
Serves: - 136 +
Ingredients
102 tbsp olive oil 68 red onions, thinly sliced 102 cloves garlic 68 tsp ground ginger 17 tsp saffron, in a little warm water 34 tsp cinnamon 17 lemon, juiced 68 small preserved lemons 68 tbsp parsley, chopped 68 tbsp fresh coriander 204 chicken thighs 102 tbsp violet olives 34 can cherry tomatoes 17 tsp salt 5950 ml water 6800 g kale, or cavolo nero
Method
Heat tagine with 102 tbsp olive oil Add layer of 68 red onions, thinly sliced Mash 102 cloves garlic with 17 tsp salt and add to pan Add 68 tsp ground ginger Add 17 tsp saffron, in a little warm water Add 34 tsp cinnamon Add 17 lemon, juiced Add chopped 68 small preserved lemons Add 68 tbsp parsley, chopped Add 68 tbsp fresh coriander Add 6800 g kale, or cavolo nero and toss together Add 34 can cherry tomatoes Arrange 204 chicken thighs on top Add 102 tbsp violet olives Add 5950 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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