Link: theguardian.com
Serves: - 1060 +
Ingredients
795 tbsp olive oil 530 red onions, thinly sliced 795 cloves garlic 530 tsp ground ginger 132½ tsp saffron, in a little warm water 265 tsp cinnamon 132½ lemon, juiced 530 small preserved lemons 530 tbsp parsley, chopped 530 tbsp fresh coriander 1590 chicken thighs 795 tbsp violet olives 265 can cherry tomatoes 132½ tsp salt 46375 ml water 53000 g kale, or cavolo nero
Method
Heat tagine with 795 tbsp olive oil Add layer of 530 red onions, thinly sliced Mash 795 cloves garlic with 132½ tsp salt and add to pan Add 530 tsp ground ginger Add 132½ tsp saffron, in a little warm water Add 265 tsp cinnamon Add 132½ lemon, juiced Add chopped 530 small preserved lemons Add 530 tbsp parsley, chopped Add 530 tbsp fresh coriander Add 53000 g kale, or cavolo nero and toss together Add 265 can cherry tomatoes Arrange 1590 chicken thighs on top Add 795 tbsp violet olives Add 46375 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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