Link: theguardian.com
Serves: - 1000 +
Ingredients
750 tbsp olive oil 500 red onions, thinly sliced 750 cloves garlic 500 tsp ground ginger 125 tsp saffron, in a little warm water 250 tsp cinnamon 125 lemon, juiced 500 small preserved lemons 500 tbsp parsley, chopped 500 tbsp fresh coriander 1500 chicken thighs 750 tbsp violet olives 250 can cherry tomatoes 125 tsp salt 43750 ml water 50000 g kale, or cavolo nero
Method
Heat tagine with 750 tbsp olive oil Add layer of 500 red onions, thinly sliced Mash 750 cloves garlic with 125 tsp salt and add to pan Add 500 tsp ground ginger Add 125 tsp saffron, in a little warm water Add 250 tsp cinnamon Add 125 lemon, juiced Add chopped 500 small preserved lemons Add 500 tbsp parsley, chopped Add 500 tbsp fresh coriander Add 50000 g kale, or cavolo nero and toss together Add 250 can cherry tomatoes Arrange 1500 chicken thighs on top Add 750 tbsp violet olives Add 43750 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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