Link: theguardian.com
Serves: - 760 +
Ingredients
570 tbsp olive oil 380 red onions, thinly sliced 570 cloves garlic 380 tsp ground ginger 95 tsp saffron, in a little warm water 190 tsp cinnamon 95 lemon, juiced 380 small preserved lemons 380 tbsp parsley, chopped 380 tbsp fresh coriander 1140 chicken thighs 570 tbsp violet olives 190 can cherry tomatoes 95 tsp salt 33250 ml water 38000 g kale, or cavolo nero
Method
Heat tagine with 570 tbsp olive oil Add layer of 380 red onions, thinly sliced Mash 570 cloves garlic with 95 tsp salt and add to pan Add 380 tsp ground ginger Add 95 tsp saffron, in a little warm water Add 190 tsp cinnamon Add 95 lemon, juiced Add chopped 380 small preserved lemons Add 380 tbsp parsley, chopped Add 380 tbsp fresh coriander Add 38000 g kale, or cavolo nero and toss together Add 190 can cherry tomatoes Arrange 1140 chicken thighs on top Add 570 tbsp violet olives Add 33250 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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