Link: theguardian.com
Serves: - 72 +
Ingredients
54 tbsp olive oil 36 red onions, thinly sliced 54 cloves garlic 36 tsp ground ginger 9 tsp saffron, in a little warm water 18 tsp cinnamon 9 lemon, juiced 36 small preserved lemons 36 tbsp parsley, chopped 36 tbsp fresh coriander 108 chicken thighs 54 tbsp violet olives 18 can cherry tomatoes 9 tsp salt 3150 ml water 3600 g kale, or cavolo nero
Method
Heat tagine with 54 tbsp olive oil Add layer of 36 red onions, thinly sliced Mash 54 cloves garlic with 9 tsp salt and add to pan Add 36 tsp ground ginger Add 9 tsp saffron, in a little warm water Add 18 tsp cinnamon Add 9 lemon, juiced Add chopped 36 small preserved lemons Add 36 tbsp parsley, chopped Add 36 tbsp fresh coriander Add 3600 g kale, or cavolo nero and toss together Add 18 can cherry tomatoes Arrange 108 chicken thighs on top Add 54 tbsp violet olives Add 3150 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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