Link: theguardian.com
Serves: - 792 +
Ingredients
594 tbsp olive oil 396 red onions, thinly sliced 594 cloves garlic 396 tsp ground ginger 99 tsp saffron, in a little warm water 198 tsp cinnamon 99 lemon, juiced 396 small preserved lemons 396 tbsp parsley, chopped 396 tbsp fresh coriander 1188 chicken thighs 594 tbsp violet olives 198 can cherry tomatoes 99 tsp salt 34650 ml water 39600 g kale, or cavolo nero
Method
Heat tagine with 594 tbsp olive oil Add layer of 396 red onions, thinly sliced Mash 594 cloves garlic with 99 tsp salt and add to pan Add 396 tsp ground ginger Add 99 tsp saffron, in a little warm water Add 198 tsp cinnamon Add 99 lemon, juiced Add chopped 396 small preserved lemons Add 396 tbsp parsley, chopped Add 396 tbsp fresh coriander Add 39600 g kale, or cavolo nero and toss together Add 198 can cherry tomatoes Arrange 1188 chicken thighs on top Add 594 tbsp violet olives Add 34650 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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