Link: theguardian.com
Serves: - 1120 +
Ingredients
840 tbsp olive oil 560 red onions, thinly sliced 840 cloves garlic 560 tsp ground ginger 140 tsp saffron, in a little warm water 280 tsp cinnamon 140 lemon, juiced 560 small preserved lemons 560 tbsp parsley, chopped 560 tbsp fresh coriander 1680 chicken thighs 840 tbsp violet olives 280 can cherry tomatoes 140 tsp salt 49000 ml water 56000 g kale, or cavolo nero
Method
Heat tagine with 840 tbsp olive oil Add layer of 560 red onions, thinly sliced Mash 840 cloves garlic with 140 tsp salt and add to pan Add 560 tsp ground ginger Add 140 tsp saffron, in a little warm water Add 280 tsp cinnamon Add 140 lemon, juiced Add chopped 560 small preserved lemons Add 560 tbsp parsley, chopped Add 560 tbsp fresh coriander Add 56000 g kale, or cavolo nero and toss together Add 280 can cherry tomatoes Arrange 1680 chicken thighs on top Add 840 tbsp violet olives Add 49000 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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