Link: theguardian.com
Serves: - 320 +
Ingredients
240 tbsp olive oil 160 red onions, thinly sliced 240 cloves garlic 160 tsp ground ginger 40 tsp saffron, in a little warm water 80 tsp cinnamon 40 lemon, juiced 160 small preserved lemons 160 tbsp parsley, chopped 160 tbsp fresh coriander 480 chicken thighs 240 tbsp violet olives 80 can cherry tomatoes 40 tsp salt 14000 ml water 16000 g kale, or cavolo nero
Method
Heat tagine with 240 tbsp olive oil Add layer of 160 red onions, thinly sliced Mash 240 cloves garlic with 40 tsp salt and add to pan Add 160 tsp ground ginger Add 40 tsp saffron, in a little warm water Add 80 tsp cinnamon Add 40 lemon, juiced Add chopped 160 small preserved lemons Add 160 tbsp parsley, chopped Add 160 tbsp fresh coriander Add 16000 g kale, or cavolo nero and toss together Add 80 can cherry tomatoes Arrange 480 chicken thighs on top Add 240 tbsp violet olives Add 14000 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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