Link: theguardian.com
Serves: - 1050 +
Ingredients
787½ tbsp olive oil 525 red onions, thinly sliced 787½ cloves garlic 525 tsp ground ginger 131¼ tsp saffron, in a little warm water 262½ tsp cinnamon 131¼ lemon, juiced 525 small preserved lemons 525 tbsp parsley, chopped 525 tbsp fresh coriander 1575 chicken thighs 787½ tbsp violet olives 262½ can cherry tomatoes 131¼ tsp salt 45937½ ml water 52500 g kale, or cavolo nero
Method
Heat tagine with 787½ tbsp olive oil Add layer of 525 red onions, thinly sliced Mash 787½ cloves garlic with 131¼ tsp salt and add to pan Add 525 tsp ground ginger Add 131¼ tsp saffron, in a little warm water Add 262½ tsp cinnamon Add 131¼ lemon, juiced Add chopped 525 small preserved lemons Add 525 tbsp parsley, chopped Add 525 tbsp fresh coriander Add 52500 g kale, or cavolo nero and toss together Add 262½ can cherry tomatoes Arrange 1575 chicken thighs on top Add 787½ tbsp violet olives Add 45937½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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