Link: theguardian.com
Serves: - 528 +
Ingredients
396 tbsp olive oil 264 red onions, thinly sliced 396 cloves garlic 264 tsp ground ginger 66 tsp saffron, in a little warm water 132 tsp cinnamon 66 lemon, juiced 264 small preserved lemons 264 tbsp parsley, chopped 264 tbsp fresh coriander 792 chicken thighs 396 tbsp violet olives 132 can cherry tomatoes 66 tsp salt 23100 ml water 26400 g kale, or cavolo nero
Method
Heat tagine with 396 tbsp olive oil Add layer of 264 red onions, thinly sliced Mash 396 cloves garlic with 66 tsp salt and add to pan Add 264 tsp ground ginger Add 66 tsp saffron, in a little warm water Add 132 tsp cinnamon Add 66 lemon, juiced Add chopped 264 small preserved lemons Add 264 tbsp parsley, chopped Add 264 tbsp fresh coriander Add 26400 g kale, or cavolo nero and toss together Add 132 can cherry tomatoes Arrange 792 chicken thighs on top Add 396 tbsp violet olives Add 23100 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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