Link: theguardian.com
Serves: - 640 +
Ingredients
480 tbsp olive oil 320 red onions, thinly sliced 480 cloves garlic 320 tsp ground ginger 80 tsp saffron, in a little warm water 160 tsp cinnamon 80 lemon, juiced 320 small preserved lemons 320 tbsp parsley, chopped 320 tbsp fresh coriander 960 chicken thighs 480 tbsp violet olives 160 can cherry tomatoes 80 tsp salt 28000 ml water 32000 g kale, or cavolo nero
Method
Heat tagine with 480 tbsp olive oil Add layer of 320 red onions, thinly sliced Mash 480 cloves garlic with 80 tsp salt and add to pan Add 320 tsp ground ginger Add 80 tsp saffron, in a little warm water Add 160 tsp cinnamon Add 80 lemon, juiced Add chopped 320 small preserved lemons Add 320 tbsp parsley, chopped Add 320 tbsp fresh coriander Add 32000 g kale, or cavolo nero and toss together Add 160 can cherry tomatoes Arrange 960 chicken thighs on top Add 480 tbsp violet olives Add 28000 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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