Link: theguardian.com
Serves: - 36 +
Ingredients
27 tbsp olive oil 18 red onions, thinly sliced 27 cloves garlic 18 tsp ground ginger 4½ tsp saffron, in a little warm water 9 tsp cinnamon 4½ lemon, juiced 18 small preserved lemons 18 tbsp parsley, chopped 18 tbsp fresh coriander 54 chicken thighs 27 tbsp violet olives 9 can cherry tomatoes 4½ tsp salt 1575 ml water 1800 g kale, or cavolo nero
Method
Heat tagine with 27 tbsp olive oil Add layer of 18 red onions, thinly sliced Mash 27 cloves garlic with 4½ tsp salt and add to pan Add 18 tsp ground ginger Add 4½ tsp saffron, in a little warm water Add 9 tsp cinnamon Add 4½ lemon, juiced Add chopped 18 small preserved lemons Add 18 tbsp parsley, chopped Add 18 tbsp fresh coriander Add 1800 g kale, or cavolo nero and toss together Add 9 can cherry tomatoes Arrange 54 chicken thighs on top Add 27 tbsp violet olives Add 1575 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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