Link: theguardian.com
Serves: - 576 +
Ingredients
432 tbsp olive oil 288 red onions, thinly sliced 432 cloves garlic 288 tsp ground ginger 72 tsp saffron, in a little warm water 144 tsp cinnamon 72 lemon, juiced 288 small preserved lemons 288 tbsp parsley, chopped 288 tbsp fresh coriander 864 chicken thighs 432 tbsp violet olives 144 can cherry tomatoes 72 tsp salt 25200 ml water 28800 g kale, or cavolo nero
Method
Heat tagine with 432 tbsp olive oil Add layer of 288 red onions, thinly sliced Mash 432 cloves garlic with 72 tsp salt and add to pan Add 288 tsp ground ginger Add 72 tsp saffron, in a little warm water Add 144 tsp cinnamon Add 72 lemon, juiced Add chopped 288 small preserved lemons Add 288 tbsp parsley, chopped Add 288 tbsp fresh coriander Add 28800 g kale, or cavolo nero and toss together Add 144 can cherry tomatoes Arrange 864 chicken thighs on top Add 432 tbsp violet olives Add 25200 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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