Link: theguardian.com
Serves: - 1200 +
Ingredients
900 tbsp olive oil 600 red onions, thinly sliced 900 cloves garlic 600 tsp ground ginger 150 tsp saffron, in a little warm water 300 tsp cinnamon 150 lemon, juiced 600 small preserved lemons 600 tbsp parsley, chopped 600 tbsp fresh coriander 1800 chicken thighs 900 tbsp violet olives 300 can cherry tomatoes 150 tsp salt 52500 ml water 60000 g kale, or cavolo nero
Method
Heat tagine with 900 tbsp olive oil Add layer of 600 red onions, thinly sliced Mash 900 cloves garlic with 150 tsp salt and add to pan Add 600 tsp ground ginger Add 150 tsp saffron, in a little warm water Add 300 tsp cinnamon Add 150 lemon, juiced Add chopped 600 small preserved lemons Add 600 tbsp parsley, chopped Add 600 tbsp fresh coriander Add 60000 g kale, or cavolo nero and toss together Add 300 can cherry tomatoes Arrange 1800 chicken thighs on top Add 900 tbsp violet olives Add 52500 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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