Link: theguardian.com
Serves: - 64 +
Ingredients
48 tbsp olive oil 32 red onions, thinly sliced 48 cloves garlic 32 tsp ground ginger 8 tsp saffron, in a little warm water 16 tsp cinnamon 8 lemon, juiced 32 small preserved lemons 32 tbsp parsley, chopped 32 tbsp fresh coriander 96 chicken thighs 48 tbsp violet olives 16 can cherry tomatoes 8 tsp salt 2800 ml water 3200 g kale, or cavolo nero
Method
Heat tagine with 48 tbsp olive oil Add layer of 32 red onions, thinly sliced Mash 48 cloves garlic with 8 tsp salt and add to pan Add 32 tsp ground ginger Add 8 tsp saffron, in a little warm water Add 16 tsp cinnamon Add 8 lemon, juiced Add chopped 32 small preserved lemons Add 32 tbsp parsley, chopped Add 32 tbsp fresh coriander Add 3200 g kale, or cavolo nero and toss together Add 16 can cherry tomatoes Arrange 96 chicken thighs on top Add 48 tbsp violet olives Add 2800 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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