Link: theguardian.com
Serves: - 1160 +
Ingredients
870 tbsp olive oil 580 red onions, thinly sliced 870 cloves garlic 580 tsp ground ginger 145 tsp saffron, in a little warm water 290 tsp cinnamon 145 lemon, juiced 580 small preserved lemons 580 tbsp parsley, chopped 580 tbsp fresh coriander 1740 chicken thighs 870 tbsp violet olives 290 can cherry tomatoes 145 tsp salt 50750 ml water 58000 g kale, or cavolo nero
Method
Heat tagine with 870 tbsp olive oil Add layer of 580 red onions, thinly sliced Mash 870 cloves garlic with 145 tsp salt and add to pan Add 580 tsp ground ginger Add 145 tsp saffron, in a little warm water Add 290 tsp cinnamon Add 145 lemon, juiced Add chopped 580 small preserved lemons Add 580 tbsp parsley, chopped Add 580 tbsp fresh coriander Add 58000 g kale, or cavolo nero and toss together Add 290 can cherry tomatoes Arrange 1740 chicken thighs on top Add 870 tbsp violet olives Add 50750 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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