Link: theguardian.com
Serves: - 1020 +
Ingredients
765 tbsp olive oil 510 red onions, thinly sliced 765 cloves garlic 510 tsp ground ginger 127½ tsp saffron, in a little warm water 255 tsp cinnamon 127½ lemon, juiced 510 small preserved lemons 510 tbsp parsley, chopped 510 tbsp fresh coriander 1530 chicken thighs 765 tbsp violet olives 255 can cherry tomatoes 127½ tsp salt 44625 ml water 51000 g kale, or cavolo nero
Method
Heat tagine with 765 tbsp olive oil Add layer of 510 red onions, thinly sliced Mash 765 cloves garlic with 127½ tsp salt and add to pan Add 510 tsp ground ginger Add 127½ tsp saffron, in a little warm water Add 255 tsp cinnamon Add 127½ lemon, juiced Add chopped 510 small preserved lemons Add 510 tbsp parsley, chopped Add 510 tbsp fresh coriander Add 51000 g kale, or cavolo nero and toss together Add 255 can cherry tomatoes Arrange 1530 chicken thighs on top Add 765 tbsp violet olives Add 44625 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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