Link: theguardian.com
Serves: - 800 +
Ingredients
600 tbsp olive oil 400 red onions, thinly sliced 600 cloves garlic 400 tsp ground ginger 100 tsp saffron, in a little warm water 200 tsp cinnamon 100 lemon, juiced 400 small preserved lemons 400 tbsp parsley, chopped 400 tbsp fresh coriander 1200 chicken thighs 600 tbsp violet olives 200 can cherry tomatoes 100 tsp salt 35000 ml water 40000 g kale, or cavolo nero
Method
Heat tagine with 600 tbsp olive oil Add layer of 400 red onions, thinly sliced Mash 600 cloves garlic with 100 tsp salt and add to pan Add 400 tsp ground ginger Add 100 tsp saffron, in a little warm water Add 200 tsp cinnamon Add 100 lemon, juiced Add chopped 400 small preserved lemons Add 400 tbsp parsley, chopped Add 400 tbsp fresh coriander Add 40000 g kale, or cavolo nero and toss together Add 200 can cherry tomatoes Arrange 1200 chicken thighs on top Add 600 tbsp violet olives Add 35000 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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