Link: theguardian.com
Serves: - 650 +
Ingredients
487½ tbsp olive oil 325 red onions, thinly sliced 487½ cloves garlic 325 tsp ground ginger 81¼ tsp saffron, in a little warm water 162½ tsp cinnamon 81¼ lemon, juiced 325 small preserved lemons 325 tbsp parsley, chopped 325 tbsp fresh coriander 975 chicken thighs 487½ tbsp violet olives 162½ can cherry tomatoes 81¼ tsp salt 28437½ ml water 32500 g kale, or cavolo nero
Method
Heat tagine with 487½ tbsp olive oil Add layer of 325 red onions, thinly sliced Mash 487½ cloves garlic with 81¼ tsp salt and add to pan Add 325 tsp ground ginger Add 81¼ tsp saffron, in a little warm water Add 162½ tsp cinnamon Add 81¼ lemon, juiced Add chopped 325 small preserved lemons Add 325 tbsp parsley, chopped Add 325 tbsp fresh coriander Add 32500 g kale, or cavolo nero and toss together Add 162½ can cherry tomatoes Arrange 975 chicken thighs on top Add 487½ tbsp violet olives Add 28437½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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