Link: theguardian.com
Serves: - 768 +
Ingredients
576 tbsp olive oil 384 red onions, thinly sliced 576 cloves garlic 384 tsp ground ginger 96 tsp saffron, in a little warm water 192 tsp cinnamon 96 lemon, juiced 384 small preserved lemons 384 tbsp parsley, chopped 384 tbsp fresh coriander 1152 chicken thighs 576 tbsp violet olives 192 can cherry tomatoes 96 tsp salt 33600 ml water 38400 g kale, or cavolo nero
Method
Heat tagine with 576 tbsp olive oil Add layer of 384 red onions, thinly sliced Mash 576 cloves garlic with 96 tsp salt and add to pan Add 384 tsp ground ginger Add 96 tsp saffron, in a little warm water Add 192 tsp cinnamon Add 96 lemon, juiced Add chopped 384 small preserved lemons Add 384 tbsp parsley, chopped Add 384 tbsp fresh coriander Add 38400 g kale, or cavolo nero and toss together Add 192 can cherry tomatoes Arrange 1152 chicken thighs on top Add 576 tbsp violet olives Add 33600 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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