Link: theguardian.com
Serves: - 500 +
Ingredients
375 tbsp olive oil 250 red onions, thinly sliced 375 cloves garlic 250 tsp ground ginger 62½ tsp saffron, in a little warm water 125 tsp cinnamon 62½ lemon, juiced 250 small preserved lemons 250 tbsp parsley, chopped 250 tbsp fresh coriander 750 chicken thighs 375 tbsp violet olives 125 can cherry tomatoes 62½ tsp salt 21875 ml water 25000 g kale, or cavolo nero
Method
Heat tagine with 375 tbsp olive oil Add layer of 250 red onions, thinly sliced Mash 375 cloves garlic with 62½ tsp salt and add to pan Add 250 tsp ground ginger Add 62½ tsp saffron, in a little warm water Add 125 tsp cinnamon Add 62½ lemon, juiced Add chopped 250 small preserved lemons Add 250 tbsp parsley, chopped Add 250 tbsp fresh coriander Add 25000 g kale, or cavolo nero and toss together Add 125 can cherry tomatoes Arrange 750 chicken thighs on top Add 375 tbsp violet olives Add 21875 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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