Link: theguardian.com
Serves: - 144 +
Ingredients
108 tbsp olive oil 72 red onions, thinly sliced 108 cloves garlic 72 tsp ground ginger 18 tsp saffron, in a little warm water 36 tsp cinnamon 18 lemon, juiced 72 small preserved lemons 72 tbsp parsley, chopped 72 tbsp fresh coriander 216 chicken thighs 108 tbsp violet olives 36 can cherry tomatoes 18 tsp salt 6300 ml water 7200 g kale, or cavolo nero
Method
Heat tagine with 108 tbsp olive oil Add layer of 72 red onions, thinly sliced Mash 108 cloves garlic with 18 tsp salt and add to pan Add 72 tsp ground ginger Add 18 tsp saffron, in a little warm water Add 36 tsp cinnamon Add 18 lemon, juiced Add chopped 72 small preserved lemons Add 72 tbsp parsley, chopped Add 72 tbsp fresh coriander Add 7200 g kale, or cavolo nero and toss together Add 36 can cherry tomatoes Arrange 216 chicken thighs on top Add 108 tbsp violet olives Add 6300 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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