Link: theguardian.com
Serves: - 52 +
Ingredients
39 tbsp olive oil 26 red onions, thinly sliced 39 cloves garlic 26 tsp ground ginger 6½ tsp saffron, in a little warm water 13 tsp cinnamon 6½ lemon, juiced 26 small preserved lemons 26 tbsp parsley, chopped 26 tbsp fresh coriander 78 chicken thighs 39 tbsp violet olives 13 can cherry tomatoes 6½ tsp salt 2275 ml water 2600 g kale, or cavolo nero
Method
Heat tagine with 39 tbsp olive oil Add layer of 26 red onions, thinly sliced Mash 39 cloves garlic with 6½ tsp salt and add to pan Add 26 tsp ground ginger Add 6½ tsp saffron, in a little warm water Add 13 tsp cinnamon Add 6½ lemon, juiced Add chopped 26 small preserved lemons Add 26 tbsp parsley, chopped Add 26 tbsp fresh coriander Add 2600 g kale, or cavolo nero and toss together Add 13 can cherry tomatoes Arrange 78 chicken thighs on top Add 39 tbsp violet olives Add 2275 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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