Link: theguardian.com
Serves: - 240 +
Ingredients
180 tbsp olive oil 120 red onions, thinly sliced 180 cloves garlic 120 tsp ground ginger 30 tsp saffron, in a little warm water 60 tsp cinnamon 30 lemon, juiced 120 small preserved lemons 120 tbsp parsley, chopped 120 tbsp fresh coriander 360 chicken thighs 180 tbsp violet olives 60 can cherry tomatoes 30 tsp salt 10500 ml water 12000 g kale, or cavolo nero
Method
Heat tagine with 180 tbsp olive oil Add layer of 120 red onions, thinly sliced Mash 180 cloves garlic with 30 tsp salt and add to pan Add 120 tsp ground ginger Add 30 tsp saffron, in a little warm water Add 60 tsp cinnamon Add 30 lemon, juiced Add chopped 120 small preserved lemons Add 120 tbsp parsley, chopped Add 120 tbsp fresh coriander Add 12000 g kale, or cavolo nero and toss together Add 60 can cherry tomatoes Arrange 360 chicken thighs on top Add 180 tbsp violet olives Add 10500 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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