Link: theguardian.com
Serves: - 1100 +
Ingredients
825 tbsp olive oil 550 red onions, thinly sliced 825 cloves garlic 550 tsp ground ginger 137½ tsp saffron, in a little warm water 275 tsp cinnamon 137½ lemon, juiced 550 small preserved lemons 550 tbsp parsley, chopped 550 tbsp fresh coriander 1650 chicken thighs 825 tbsp violet olives 275 can cherry tomatoes 137½ tsp salt 48125 ml water 55000 g kale, or cavolo nero
Method
Heat tagine with 825 tbsp olive oil Add layer of 550 red onions, thinly sliced Mash 825 cloves garlic with 137½ tsp salt and add to pan Add 550 tsp ground ginger Add 137½ tsp saffron, in a little warm water Add 275 tsp cinnamon Add 137½ lemon, juiced Add chopped 550 small preserved lemons Add 550 tbsp parsley, chopped Add 550 tbsp fresh coriander Add 55000 g kale, or cavolo nero and toss together Add 275 can cherry tomatoes Arrange 1650 chicken thighs on top Add 825 tbsp violet olives Add 48125 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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