Link: theguardian.com
Serves: - 180 +
Ingredients
135 tbsp olive oil 90 red onions, thinly sliced 135 cloves garlic 90 tsp ground ginger 22½ tsp saffron, in a little warm water 45 tsp cinnamon 22½ lemon, juiced 90 small preserved lemons 90 tbsp parsley, chopped 90 tbsp fresh coriander 270 chicken thighs 135 tbsp violet olives 45 can cherry tomatoes 22½ tsp salt 7875 ml water 9000 g kale, or cavolo nero
Method
Heat tagine with 135 tbsp olive oil Add layer of 90 red onions, thinly sliced Mash 135 cloves garlic with 22½ tsp salt and add to pan Add 90 tsp ground ginger Add 22½ tsp saffron, in a little warm water Add 45 tsp cinnamon Add 22½ lemon, juiced Add chopped 90 small preserved lemons Add 90 tbsp parsley, chopped Add 90 tbsp fresh coriander Add 9000 g kale, or cavolo nero and toss together Add 45 can cherry tomatoes Arrange 270 chicken thighs on top Add 135 tbsp violet olives Add 7875 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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