Link: theguardian.com
Serves: - 680 +
Ingredients
510 tbsp olive oil 340 red onions, thinly sliced 510 cloves garlic 340 tsp ground ginger 85 tsp saffron, in a little warm water 170 tsp cinnamon 85 lemon, juiced 340 small preserved lemons 340 tbsp parsley, chopped 340 tbsp fresh coriander 1020 chicken thighs 510 tbsp violet olives 170 can cherry tomatoes 85 tsp salt 29750 ml water 34000 g kale, or cavolo nero
Method
Heat tagine with 510 tbsp olive oil Add layer of 340 red onions, thinly sliced Mash 510 cloves garlic with 85 tsp salt and add to pan Add 340 tsp ground ginger Add 85 tsp saffron, in a little warm water Add 170 tsp cinnamon Add 85 lemon, juiced Add chopped 340 small preserved lemons Add 340 tbsp parsley, chopped Add 340 tbsp fresh coriander Add 34000 g kale, or cavolo nero and toss together Add 170 can cherry tomatoes Arrange 1020 chicken thighs on top Add 510 tbsp violet olives Add 29750 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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