Link: theguardian.com
Serves: - 256 +
Ingredients
192 tbsp olive oil 128 red onions, thinly sliced 192 cloves garlic 128 tsp ground ginger 32 tsp saffron, in a little warm water 64 tsp cinnamon 32 lemon, juiced 128 small preserved lemons 128 tbsp parsley, chopped 128 tbsp fresh coriander 384 chicken thighs 192 tbsp violet olives 64 can cherry tomatoes 32 tsp salt 11200 ml water 12800 g kale, or cavolo nero
Method
Heat tagine with 192 tbsp olive oil Add layer of 128 red onions, thinly sliced Mash 192 cloves garlic with 32 tsp salt and add to pan Add 128 tsp ground ginger Add 32 tsp saffron, in a little warm water Add 64 tsp cinnamon Add 32 lemon, juiced Add chopped 128 small preserved lemons Add 128 tbsp parsley, chopped Add 128 tbsp fresh coriander Add 12800 g kale, or cavolo nero and toss together Add 64 can cherry tomatoes Arrange 384 chicken thighs on top Add 192 tbsp violet olives Add 11200 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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