Link: theguardian.com
Serves: - 80 +
Ingredients
60 tbsp olive oil 40 red onions, thinly sliced 60 cloves garlic 40 tsp ground ginger 10 tsp saffron, in a little warm water 20 tsp cinnamon 10 lemon, juiced 40 small preserved lemons 40 tbsp parsley, chopped 40 tbsp fresh coriander 120 chicken thighs 60 tbsp violet olives 20 can cherry tomatoes 10 tsp salt 3500 ml water 4000 g kale, or cavolo nero
Method
Heat tagine with 60 tbsp olive oil Add layer of 40 red onions, thinly sliced Mash 60 cloves garlic with 10 tsp salt and add to pan Add 40 tsp ground ginger Add 10 tsp saffron, in a little warm water Add 20 tsp cinnamon Add 10 lemon, juiced Add chopped 40 small preserved lemons Add 40 tbsp parsley, chopped Add 40 tbsp fresh coriander Add 4000 g kale, or cavolo nero and toss together Add 20 can cherry tomatoes Arrange 120 chicken thighs on top Add 60 tbsp violet olives Add 3500 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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