Link: theguardian.com
Serves: - 700 +
Ingredients
525 tbsp olive oil 350 red onions, thinly sliced 525 cloves garlic 350 tsp ground ginger 87½ tsp saffron, in a little warm water 175 tsp cinnamon 87½ lemon, juiced 350 small preserved lemons 350 tbsp parsley, chopped 350 tbsp fresh coriander 1050 chicken thighs 525 tbsp violet olives 175 can cherry tomatoes 87½ tsp salt 30625 ml water 35000 g kale, or cavolo nero
Method
Heat tagine with 525 tbsp olive oil Add layer of 350 red onions, thinly sliced Mash 525 cloves garlic with 87½ tsp salt and add to pan Add 350 tsp ground ginger Add 87½ tsp saffron, in a little warm water Add 175 tsp cinnamon Add 87½ lemon, juiced Add chopped 350 small preserved lemons Add 350 tbsp parsley, chopped Add 350 tbsp fresh coriander Add 35000 g kale, or cavolo nero and toss together Add 175 can cherry tomatoes Arrange 1050 chicken thighs on top Add 525 tbsp violet olives Add 30625 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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