Link: theguardian.com
Serves: - 580 +
Ingredients
435 tbsp olive oil 290 red onions, thinly sliced 435 cloves garlic 290 tsp ground ginger 72½ tsp saffron, in a little warm water 145 tsp cinnamon 72½ lemon, juiced 290 small preserved lemons 290 tbsp parsley, chopped 290 tbsp fresh coriander 870 chicken thighs 435 tbsp violet olives 145 can cherry tomatoes 72½ tsp salt 25375 ml water 29000 g kale, or cavolo nero
Method
Heat tagine with 435 tbsp olive oil Add layer of 290 red onions, thinly sliced Mash 435 cloves garlic with 72½ tsp salt and add to pan Add 290 tsp ground ginger Add 72½ tsp saffron, in a little warm water Add 145 tsp cinnamon Add 72½ lemon, juiced Add chopped 290 small preserved lemons Add 290 tbsp parsley, chopped Add 290 tbsp fresh coriander Add 29000 g kale, or cavolo nero and toss together Add 145 can cherry tomatoes Arrange 870 chicken thighs on top Add 435 tbsp violet olives Add 25375 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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