Link: theguardian.com
Serves: - 1080 +
Ingredients
810 tbsp olive oil 540 red onions, thinly sliced 810 cloves garlic 540 tsp ground ginger 135 tsp saffron, in a little warm water 270 tsp cinnamon 135 lemon, juiced 540 small preserved lemons 540 tbsp parsley, chopped 540 tbsp fresh coriander 1620 chicken thighs 810 tbsp violet olives 270 can cherry tomatoes 135 tsp salt 47250 ml water 54000 g kale, or cavolo nero
Method
Heat tagine with 810 tbsp olive oil Add layer of 540 red onions, thinly sliced Mash 810 cloves garlic with 135 tsp salt and add to pan Add 540 tsp ground ginger Add 135 tsp saffron, in a little warm water Add 270 tsp cinnamon Add 135 lemon, juiced Add chopped 540 small preserved lemons Add 540 tbsp parsley, chopped Add 540 tbsp fresh coriander Add 54000 g kale, or cavolo nero and toss together Add 270 can cherry tomatoes Arrange 1620 chicken thighs on top Add 810 tbsp violet olives Add 47250 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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