Link: theguardian.com
Serves: - 200 +
Ingredients
150 tbsp olive oil 100 red onions, thinly sliced 150 cloves garlic 100 tsp ground ginger 25 tsp saffron, in a little warm water 50 tsp cinnamon 25 lemon, juiced 100 small preserved lemons 100 tbsp parsley, chopped 100 tbsp fresh coriander 300 chicken thighs 150 tbsp violet olives 50 can cherry tomatoes 25 tsp salt 8750 ml water 10000 g kale, or cavolo nero
Method
Heat tagine with 150 tbsp olive oil Add layer of 100 red onions, thinly sliced Mash 150 cloves garlic with 25 tsp salt and add to pan Add 100 tsp ground ginger Add 25 tsp saffron, in a little warm water Add 50 tsp cinnamon Add 25 lemon, juiced Add chopped 100 small preserved lemons Add 100 tbsp parsley, chopped Add 100 tbsp fresh coriander Add 10000 g kale, or cavolo nero and toss together Add 50 can cherry tomatoes Arrange 300 chicken thighs on top Add 150 tbsp violet olives Add 8750 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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