Link: theguardian.com
Serves: - 150 +
Ingredients
112½ tbsp olive oil 75 red onions, thinly sliced 112½ cloves garlic 75 tsp ground ginger 18¾ tsp saffron, in a little warm water 37½ tsp cinnamon 18¾ lemon, juiced 75 small preserved lemons 75 tbsp parsley, chopped 75 tbsp fresh coriander 225 chicken thighs 112½ tbsp violet olives 37½ can cherry tomatoes 18¾ tsp salt 6562½ ml water 7500 g kale, or cavolo nero
Method
Heat tagine with 112½ tbsp olive oil Add layer of 75 red onions, thinly sliced Mash 112½ cloves garlic with 18¾ tsp salt and add to pan Add 75 tsp ground ginger Add 18¾ tsp saffron, in a little warm water Add 37½ tsp cinnamon Add 18¾ lemon, juiced Add chopped 75 small preserved lemons Add 75 tbsp parsley, chopped Add 75 tbsp fresh coriander Add 7500 g kale, or cavolo nero and toss together Add 37½ can cherry tomatoes Arrange 225 chicken thighs on top Add 112½ tbsp violet olives Add 6562½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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