Link: theguardian.com
Serves: - 540 +
Ingredients
405 tbsp olive oil 270 red onions, thinly sliced 405 cloves garlic 270 tsp ground ginger 67½ tsp saffron, in a little warm water 135 tsp cinnamon 67½ lemon, juiced 270 small preserved lemons 270 tbsp parsley, chopped 270 tbsp fresh coriander 810 chicken thighs 405 tbsp violet olives 135 can cherry tomatoes 67½ tsp salt 23625 ml water 27000 g kale, or cavolo nero
Method
Heat tagine with 405 tbsp olive oil Add layer of 270 red onions, thinly sliced Mash 405 cloves garlic with 67½ tsp salt and add to pan Add 270 tsp ground ginger Add 67½ tsp saffron, in a little warm water Add 135 tsp cinnamon Add 67½ lemon, juiced Add chopped 270 small preserved lemons Add 270 tbsp parsley, chopped Add 270 tbsp fresh coriander Add 27000 g kale, or cavolo nero and toss together Add 135 can cherry tomatoes Arrange 810 chicken thighs on top Add 405 tbsp violet olives Add 23625 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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