Link: theguardian.com
Serves: - 1008 +
Ingredients
756 tbsp olive oil 504 red onions, thinly sliced 756 cloves garlic 504 tsp ground ginger 126 tsp saffron, in a little warm water 252 tsp cinnamon 126 lemon, juiced 504 small preserved lemons 504 tbsp parsley, chopped 504 tbsp fresh coriander 1512 chicken thighs 756 tbsp violet olives 252 can cherry tomatoes 126 tsp salt 44100 ml water 50400 g kale, or cavolo nero
Method
Heat tagine with 756 tbsp olive oil Add layer of 504 red onions, thinly sliced Mash 756 cloves garlic with 126 tsp salt and add to pan Add 504 tsp ground ginger Add 126 tsp saffron, in a little warm water Add 252 tsp cinnamon Add 126 lemon, juiced Add chopped 504 small preserved lemons Add 504 tbsp parsley, chopped Add 504 tbsp fresh coriander Add 50400 g kale, or cavolo nero and toss together Add 252 can cherry tomatoes Arrange 1512 chicken thighs on top Add 756 tbsp violet olives Add 44100 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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