Link: theguardian.com
Serves: - 70 +
Ingredients
52½ tbsp olive oil 35 red onions, thinly sliced 52½ cloves garlic 35 tsp ground ginger 8¾ tsp saffron, in a little warm water 17½ tsp cinnamon 8¾ lemon, juiced 35 small preserved lemons 35 tbsp parsley, chopped 35 tbsp fresh coriander 105 chicken thighs 52½ tbsp violet olives 17½ can cherry tomatoes 8¾ tsp salt 3062½ ml water 3500 g kale, or cavolo nero
Method
Heat tagine with 52½ tbsp olive oil Add layer of 35 red onions, thinly sliced Mash 52½ cloves garlic with 8¾ tsp salt and add to pan Add 35 tsp ground ginger Add 8¾ tsp saffron, in a little warm water Add 17½ tsp cinnamon Add 8¾ lemon, juiced Add chopped 35 small preserved lemons Add 35 tbsp parsley, chopped Add 35 tbsp fresh coriander Add 3500 g kale, or cavolo nero and toss together Add 17½ can cherry tomatoes Arrange 105 chicken thighs on top Add 52½ tbsp violet olives Add 3062½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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