Link: theguardian.com
Serves: - 56 +
Ingredients
42 tbsp olive oil 28 red onions, thinly sliced 42 cloves garlic 28 tsp ground ginger 7 tsp saffron, in a little warm water 14 tsp cinnamon 7 lemon, juiced 28 small preserved lemons 28 tbsp parsley, chopped 28 tbsp fresh coriander 84 chicken thighs 42 tbsp violet olives 14 can cherry tomatoes 7 tsp salt 2450 ml water 2800 g kale, or cavolo nero
Method
Heat tagine with 42 tbsp olive oil Add layer of 28 red onions, thinly sliced Mash 42 cloves garlic with 7 tsp salt and add to pan Add 28 tsp ground ginger Add 7 tsp saffron, in a little warm water Add 14 tsp cinnamon Add 7 lemon, juiced Add chopped 28 small preserved lemons Add 28 tbsp parsley, chopped Add 28 tbsp fresh coriander Add 2800 g kale, or cavolo nero and toss together Add 14 can cherry tomatoes Arrange 84 chicken thighs on top Add 42 tbsp violet olives Add 2450 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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