Link: theguardian.com
Serves: - 780 +
Ingredients
585 tbsp olive oil 390 red onions, thinly sliced 585 cloves garlic 390 tsp ground ginger 97½ tsp saffron, in a little warm water 195 tsp cinnamon 97½ lemon, juiced 390 small preserved lemons 390 tbsp parsley, chopped 390 tbsp fresh coriander 1170 chicken thighs 585 tbsp violet olives 195 can cherry tomatoes 97½ tsp salt 34125 ml water 39000 g kale, or cavolo nero
Method
Heat tagine with 585 tbsp olive oil Add layer of 390 red onions, thinly sliced Mash 585 cloves garlic with 97½ tsp salt and add to pan Add 390 tsp ground ginger Add 97½ tsp saffron, in a little warm water Add 195 tsp cinnamon Add 97½ lemon, juiced Add chopped 390 small preserved lemons Add 390 tbsp parsley, chopped Add 390 tbsp fresh coriander Add 39000 g kale, or cavolo nero and toss together Add 195 can cherry tomatoes Arrange 1170 chicken thighs on top Add 585 tbsp violet olives Add 34125 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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