Link: theguardian.com
Serves: - 1024 +
Ingredients
768 tbsp olive oil 512 red onions, thinly sliced 768 cloves garlic 512 tsp ground ginger 128 tsp saffron, in a little warm water 256 tsp cinnamon 128 lemon, juiced 512 small preserved lemons 512 tbsp parsley, chopped 512 tbsp fresh coriander 1536 chicken thighs 768 tbsp violet olives 256 can cherry tomatoes 128 tsp salt 44800 ml water 51200 g kale, or cavolo nero
Method
Heat tagine with 768 tbsp olive oil Add layer of 512 red onions, thinly sliced Mash 768 cloves garlic with 128 tsp salt and add to pan Add 512 tsp ground ginger Add 128 tsp saffron, in a little warm water Add 256 tsp cinnamon Add 128 lemon, juiced Add chopped 512 small preserved lemons Add 512 tbsp parsley, chopped Add 512 tbsp fresh coriander Add 51200 g kale, or cavolo nero and toss together Add 256 can cherry tomatoes Arrange 1536 chicken thighs on top Add 768 tbsp violet olives Add 44800 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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