Link: theguardian.com
Serves: - 192 +
Ingredients
144 tbsp olive oil 96 red onions, thinly sliced 144 cloves garlic 96 tsp ground ginger 24 tsp saffron, in a little warm water 48 tsp cinnamon 24 lemon, juiced 96 small preserved lemons 96 tbsp parsley, chopped 96 tbsp fresh coriander 288 chicken thighs 144 tbsp violet olives 48 can cherry tomatoes 24 tsp salt 8400 ml water 9600 g kale, or cavolo nero
Method
Heat tagine with 144 tbsp olive oil Add layer of 96 red onions, thinly sliced Mash 144 cloves garlic with 24 tsp salt and add to pan Add 96 tsp ground ginger Add 24 tsp saffron, in a little warm water Add 48 tsp cinnamon Add 24 lemon, juiced Add chopped 96 small preserved lemons Add 96 tbsp parsley, chopped Add 96 tbsp fresh coriander Add 9600 g kale, or cavolo nero and toss together Add 48 can cherry tomatoes Arrange 288 chicken thighs on top Add 144 tbsp violet olives Add 8400 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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