Link: theguardian.com
Serves: - 820 +
Ingredients
615 tbsp olive oil 410 red onions, thinly sliced 615 cloves garlic 410 tsp ground ginger 102½ tsp saffron, in a little warm water 205 tsp cinnamon 102½ lemon, juiced 410 small preserved lemons 410 tbsp parsley, chopped 410 tbsp fresh coriander 1230 chicken thighs 615 tbsp violet olives 205 can cherry tomatoes 102½ tsp salt 35875 ml water 41000 g kale, or cavolo nero
Method
Heat tagine with 615 tbsp olive oil Add layer of 410 red onions, thinly sliced Mash 615 cloves garlic with 102½ tsp salt and add to pan Add 410 tsp ground ginger Add 102½ tsp saffron, in a little warm water Add 205 tsp cinnamon Add 102½ lemon, juiced Add chopped 410 small preserved lemons Add 410 tbsp parsley, chopped Add 410 tbsp fresh coriander Add 41000 g kale, or cavolo nero and toss together Add 205 can cherry tomatoes Arrange 1230 chicken thighs on top Add 615 tbsp violet olives Add 35875 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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