Link: theguardian.com
Serves: - 480 +
Ingredients
360 tbsp olive oil 240 red onions, thinly sliced 360 cloves garlic 240 tsp ground ginger 60 tsp saffron, in a little warm water 120 tsp cinnamon 60 lemon, juiced 240 small preserved lemons 240 tbsp parsley, chopped 240 tbsp fresh coriander 720 chicken thighs 360 tbsp violet olives 120 can cherry tomatoes 60 tsp salt 21000 ml water 24000 g kale, or cavolo nero
Method
Heat tagine with 360 tbsp olive oil Add layer of 240 red onions, thinly sliced Mash 360 cloves garlic with 60 tsp salt and add to pan Add 240 tsp ground ginger Add 60 tsp saffron, in a little warm water Add 120 tsp cinnamon Add 60 lemon, juiced Add chopped 240 small preserved lemons Add 240 tbsp parsley, chopped Add 240 tbsp fresh coriander Add 24000 g kale, or cavolo nero and toss together Add 120 can cherry tomatoes Arrange 720 chicken thighs on top Add 360 tbsp violet olives Add 21000 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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