Link: theguardian.com
Serves: - 50 +
Ingredients
37½ tbsp olive oil 25 red onions, thinly sliced 37½ cloves garlic 25 tsp ground ginger 6¼ tsp saffron, in a little warm water 12½ tsp cinnamon 6¼ lemon, juiced 25 small preserved lemons 25 tbsp parsley, chopped 25 tbsp fresh coriander 75 chicken thighs 37½ tbsp violet olives 12½ can cherry tomatoes 6¼ tsp salt 2187½ ml water 2500 g kale, or cavolo nero
Method
Heat tagine with 37½ tbsp olive oil Add layer of 25 red onions, thinly sliced Mash 37½ cloves garlic with 6¼ tsp salt and add to pan Add 25 tsp ground ginger Add 6¼ tsp saffron, in a little warm water Add 12½ tsp cinnamon Add 6¼ lemon, juiced Add chopped 25 small preserved lemons Add 25 tbsp parsley, chopped Add 25 tbsp fresh coriander Add 2500 g kale, or cavolo nero and toss together Add 12½ can cherry tomatoes Arrange 75 chicken thighs on top Add 37½ tbsp violet olives Add 2187½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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