Link: theguardian.com
Serves: - 400 +
Ingredients
300 tbsp olive oil 200 red onions, thinly sliced 300 cloves garlic 200 tsp ground ginger 50 tsp saffron, in a little warm water 100 tsp cinnamon 50 lemon, juiced 200 small preserved lemons 200 tbsp parsley, chopped 200 tbsp fresh coriander 600 chicken thighs 300 tbsp violet olives 100 can cherry tomatoes 50 tsp salt 17500 ml water 20000 g kale, or cavolo nero
Method
Heat tagine with 300 tbsp olive oil Add layer of 200 red onions, thinly sliced Mash 300 cloves garlic with 50 tsp salt and add to pan Add 200 tsp ground ginger Add 50 tsp saffron, in a little warm water Add 100 tsp cinnamon Add 50 lemon, juiced Add chopped 200 small preserved lemons Add 200 tbsp parsley, chopped Add 200 tbsp fresh coriander Add 20000 g kale, or cavolo nero and toss together Add 100 can cherry tomatoes Arrange 600 chicken thighs on top Add 300 tbsp violet olives Add 17500 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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