Link: theguardian.com
Serves: - 520 +
Ingredients
390 tbsp olive oil 260 red onions, thinly sliced 390 cloves garlic 260 tsp ground ginger 65 tsp saffron, in a little warm water 130 tsp cinnamon 65 lemon, juiced 260 small preserved lemons 260 tbsp parsley, chopped 260 tbsp fresh coriander 780 chicken thighs 390 tbsp violet olives 130 can cherry tomatoes 65 tsp salt 22750 ml water 26000 g kale, or cavolo nero
Method
Heat tagine with 390 tbsp olive oil Add layer of 260 red onions, thinly sliced Mash 390 cloves garlic with 65 tsp salt and add to pan Add 260 tsp ground ginger Add 65 tsp saffron, in a little warm water Add 130 tsp cinnamon Add 65 lemon, juiced Add chopped 260 small preserved lemons Add 260 tbsp parsley, chopped Add 260 tbsp fresh coriander Add 26000 g kale, or cavolo nero and toss together Add 130 can cherry tomatoes Arrange 780 chicken thighs on top Add 390 tbsp violet olives Add 22750 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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