Link: theguardian.com
Serves: - 288 +
Ingredients
216 tbsp olive oil 144 red onions, thinly sliced 216 cloves garlic 144 tsp ground ginger 36 tsp saffron, in a little warm water 72 tsp cinnamon 36 lemon, juiced 144 small preserved lemons 144 tbsp parsley, chopped 144 tbsp fresh coriander 432 chicken thighs 216 tbsp violet olives 72 can cherry tomatoes 36 tsp salt 12600 ml water 14400 g kale, or cavolo nero
Method
Heat tagine with 216 tbsp olive oil Add layer of 144 red onions, thinly sliced Mash 216 cloves garlic with 36 tsp salt and add to pan Add 144 tsp ground ginger Add 36 tsp saffron, in a little warm water Add 72 tsp cinnamon Add 36 lemon, juiced Add chopped 144 small preserved lemons Add 144 tbsp parsley, chopped Add 144 tbsp fresh coriander Add 14400 g kale, or cavolo nero and toss together Add 72 can cherry tomatoes Arrange 432 chicken thighs on top Add 216 tbsp violet olives Add 12600 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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