Link: theguardian.com
Serves: - 740 +
Ingredients
555 tbsp olive oil 370 red onions, thinly sliced 555 cloves garlic 370 tsp ground ginger 92½ tsp saffron, in a little warm water 185 tsp cinnamon 92½ lemon, juiced 370 small preserved lemons 370 tbsp parsley, chopped 370 tbsp fresh coriander 1110 chicken thighs 555 tbsp violet olives 185 can cherry tomatoes 92½ tsp salt 32375 ml water 37000 g kale, or cavolo nero
Method
Heat tagine with 555 tbsp olive oil Add layer of 370 red onions, thinly sliced Mash 555 cloves garlic with 92½ tsp salt and add to pan Add 370 tsp ground ginger Add 92½ tsp saffron, in a little warm water Add 185 tsp cinnamon Add 92½ lemon, juiced Add chopped 370 small preserved lemons Add 370 tbsp parsley, chopped Add 370 tbsp fresh coriander Add 37000 g kale, or cavolo nero and toss together Add 185 can cherry tomatoes Arrange 1110 chicken thighs on top Add 555 tbsp violet olives Add 32375 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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