Link: theguardian.com
Serves: - 48 +
Ingredients
36 tbsp olive oil 24 red onions, thinly sliced 36 cloves garlic 24 tsp ground ginger 6 tsp saffron, in a little warm water 12 tsp cinnamon 6 lemon, juiced 24 small preserved lemons 24 tbsp parsley, chopped 24 tbsp fresh coriander 72 chicken thighs 36 tbsp violet olives 12 can cherry tomatoes 6 tsp salt 2100 ml water 2400 g kale, or cavolo nero
Method
Heat tagine with 36 tbsp olive oil Add layer of 24 red onions, thinly sliced Mash 36 cloves garlic with 6 tsp salt and add to pan Add 24 tsp ground ginger Add 6 tsp saffron, in a little warm water Add 12 tsp cinnamon Add 6 lemon, juiced Add chopped 24 small preserved lemons Add 24 tbsp parsley, chopped Add 24 tbsp fresh coriander Add 2400 g kale, or cavolo nero and toss together Add 12 can cherry tomatoes Arrange 72 chicken thighs on top Add 36 tbsp violet olives Add 2100 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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