Link: theguardian.com
Serves: - 1152 +
Ingredients
864 tbsp olive oil 576 red onions, thinly sliced 864 cloves garlic 576 tsp ground ginger 144 tsp saffron, in a little warm water 288 tsp cinnamon 144 lemon, juiced 576 small preserved lemons 576 tbsp parsley, chopped 576 tbsp fresh coriander 1728 chicken thighs 864 tbsp violet olives 288 can cherry tomatoes 144 tsp salt 50400 ml water 57600 g kale, or cavolo nero
Method
Heat tagine with 864 tbsp olive oil Add layer of 576 red onions, thinly sliced Mash 864 cloves garlic with 144 tsp salt and add to pan Add 576 tsp ground ginger Add 144 tsp saffron, in a little warm water Add 288 tsp cinnamon Add 144 lemon, juiced Add chopped 576 small preserved lemons Add 576 tbsp parsley, chopped Add 576 tbsp fresh coriander Add 57600 g kale, or cavolo nero and toss together Add 288 can cherry tomatoes Arrange 1728 chicken thighs on top Add 864 tbsp violet olives Add 50400 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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