Link: theguardian.com
Serves: - 1056 +
Ingredients
792 tbsp olive oil 528 red onions, thinly sliced 792 cloves garlic 528 tsp ground ginger 132 tsp saffron, in a little warm water 264 tsp cinnamon 132 lemon, juiced 528 small preserved lemons 528 tbsp parsley, chopped 528 tbsp fresh coriander 1584 chicken thighs 792 tbsp violet olives 264 can cherry tomatoes 132 tsp salt 46200 ml water 52800 g kale, or cavolo nero
Method
Heat tagine with 792 tbsp olive oil Add layer of 528 red onions, thinly sliced Mash 792 cloves garlic with 132 tsp salt and add to pan Add 528 tsp ground ginger Add 132 tsp saffron, in a little warm water Add 264 tsp cinnamon Add 132 lemon, juiced Add chopped 528 small preserved lemons Add 528 tbsp parsley, chopped Add 528 tbsp fresh coriander Add 52800 g kale, or cavolo nero and toss together Add 264 can cherry tomatoes Arrange 1584 chicken thighs on top Add 792 tbsp violet olives Add 46200 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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