Link: theguardian.com
Serves: - 560 +
Ingredients
420 tbsp olive oil 280 red onions, thinly sliced 420 cloves garlic 280 tsp ground ginger 70 tsp saffron, in a little warm water 140 tsp cinnamon 70 lemon, juiced 280 small preserved lemons 280 tbsp parsley, chopped 280 tbsp fresh coriander 840 chicken thighs 420 tbsp violet olives 140 can cherry tomatoes 70 tsp salt 24500 ml water 28000 g kale, or cavolo nero
Method
Heat tagine with 420 tbsp olive oil Add layer of 280 red onions, thinly sliced Mash 420 cloves garlic with 70 tsp salt and add to pan Add 280 tsp ground ginger Add 70 tsp saffron, in a little warm water Add 140 tsp cinnamon Add 70 lemon, juiced Add chopped 280 small preserved lemons Add 280 tbsp parsley, chopped Add 280 tbsp fresh coriander Add 28000 g kale, or cavolo nero and toss together Add 140 can cherry tomatoes Arrange 840 chicken thighs on top Add 420 tbsp violet olives Add 24500 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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