Link: theguardian.com
Serves: - 672 +
Ingredients
504 tbsp olive oil 336 red onions, thinly sliced 504 cloves garlic 336 tsp ground ginger 84 tsp saffron, in a little warm water 168 tsp cinnamon 84 lemon, juiced 336 small preserved lemons 336 tbsp parsley, chopped 336 tbsp fresh coriander 1008 chicken thighs 504 tbsp violet olives 168 can cherry tomatoes 84 tsp salt 29400 ml water 33600 g kale, or cavolo nero
Method
Heat tagine with 504 tbsp olive oil Add layer of 336 red onions, thinly sliced Mash 504 cloves garlic with 84 tsp salt and add to pan Add 336 tsp ground ginger Add 84 tsp saffron, in a little warm water Add 168 tsp cinnamon Add 84 lemon, juiced Add chopped 336 small preserved lemons Add 336 tbsp parsley, chopped Add 336 tbsp fresh coriander Add 33600 g kale, or cavolo nero and toss together Add 168 can cherry tomatoes Arrange 1008 chicken thighs on top Add 504 tbsp violet olives Add 29400 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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