Link: theguardian.com
Serves: - 660 +
Ingredients
495 tbsp olive oil 330 red onions, thinly sliced 495 cloves garlic 330 tsp ground ginger 82½ tsp saffron, in a little warm water 165 tsp cinnamon 82½ lemon, juiced 330 small preserved lemons 330 tbsp parsley, chopped 330 tbsp fresh coriander 990 chicken thighs 495 tbsp violet olives 165 can cherry tomatoes 82½ tsp salt 28875 ml water 33000 g kale, or cavolo nero
Method
Heat tagine with 495 tbsp olive oil Add layer of 330 red onions, thinly sliced Mash 495 cloves garlic with 82½ tsp salt and add to pan Add 330 tsp ground ginger Add 82½ tsp saffron, in a little warm water Add 165 tsp cinnamon Add 82½ lemon, juiced Add chopped 330 small preserved lemons Add 330 tbsp parsley, chopped Add 330 tbsp fresh coriander Add 33000 g kale, or cavolo nero and toss together Add 165 can cherry tomatoes Arrange 990 chicken thighs on top Add 495 tbsp violet olives Add 28875 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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