Link: theguardian.com
Serves: - 720 +
Ingredients
540 tbsp olive oil 360 red onions, thinly sliced 540 cloves garlic 360 tsp ground ginger 90 tsp saffron, in a little warm water 180 tsp cinnamon 90 lemon, juiced 360 small preserved lemons 360 tbsp parsley, chopped 360 tbsp fresh coriander 1080 chicken thighs 540 tbsp violet olives 180 can cherry tomatoes 90 tsp salt 31500 ml water 36000 g kale, or cavolo nero
Method
Heat tagine with 540 tbsp olive oil Add layer of 360 red onions, thinly sliced Mash 540 cloves garlic with 90 tsp salt and add to pan Add 360 tsp ground ginger Add 90 tsp saffron, in a little warm water Add 180 tsp cinnamon Add 90 lemon, juiced Add chopped 360 small preserved lemons Add 360 tbsp parsley, chopped Add 360 tbsp fresh coriander Add 36000 g kale, or cavolo nero and toss together Add 180 can cherry tomatoes Arrange 1080 chicken thighs on top Add 540 tbsp violet olives Add 31500 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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