Link: theguardian.com
Serves: - 96 +
Ingredients
72 tbsp olive oil 48 red onions, thinly sliced 72 cloves garlic 48 tsp ground ginger 12 tsp saffron, in a little warm water 24 tsp cinnamon 12 lemon, juiced 48 small preserved lemons 48 tbsp parsley, chopped 48 tbsp fresh coriander 144 chicken thighs 72 tbsp violet olives 24 can cherry tomatoes 12 tsp salt 4200 ml water 4800 g kale, or cavolo nero
Method
Heat tagine with 72 tbsp olive oil Add layer of 48 red onions, thinly sliced Mash 72 cloves garlic with 12 tsp salt and add to pan Add 48 tsp ground ginger Add 12 tsp saffron, in a little warm water Add 24 tsp cinnamon Add 12 lemon, juiced Add chopped 48 small preserved lemons Add 48 tbsp parsley, chopped Add 48 tbsp fresh coriander Add 4800 g kale, or cavolo nero and toss together Add 24 can cherry tomatoes Arrange 144 chicken thighs on top Add 72 tbsp violet olives Add 4200 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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