Link: theguardian.com
Serves: - 140 +
Ingredients
105 tbsp olive oil 70 red onions, thinly sliced 105 cloves garlic 70 tsp ground ginger 17½ tsp saffron, in a little warm water 35 tsp cinnamon 17½ lemon, juiced 70 small preserved lemons 70 tbsp parsley, chopped 70 tbsp fresh coriander 210 chicken thighs 105 tbsp violet olives 35 can cherry tomatoes 17½ tsp salt 6125 ml water 7000 g kale, or cavolo nero
Method
Heat tagine with 105 tbsp olive oil Add layer of 70 red onions, thinly sliced Mash 105 cloves garlic with 17½ tsp salt and add to pan Add 70 tsp ground ginger Add 17½ tsp saffron, in a little warm water Add 35 tsp cinnamon Add 17½ lemon, juiced Add chopped 70 small preserved lemons Add 70 tbsp parsley, chopped Add 70 tbsp fresh coriander Add 7000 g kale, or cavolo nero and toss together Add 35 can cherry tomatoes Arrange 210 chicken thighs on top Add 105 tbsp violet olives Add 6125 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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