Link: theguardian.com
Serves: - 840 +
Ingredients
630 tbsp olive oil 420 red onions, thinly sliced 630 cloves garlic 420 tsp ground ginger 105 tsp saffron, in a little warm water 210 tsp cinnamon 105 lemon, juiced 420 small preserved lemons 420 tbsp parsley, chopped 420 tbsp fresh coriander 1260 chicken thighs 630 tbsp violet olives 210 can cherry tomatoes 105 tsp salt 36750 ml water 42000 g kale, or cavolo nero
Method
Heat tagine with 630 tbsp olive oil Add layer of 420 red onions, thinly sliced Mash 630 cloves garlic with 105 tsp salt and add to pan Add 420 tsp ground ginger Add 105 tsp saffron, in a little warm water Add 210 tsp cinnamon Add 105 lemon, juiced Add chopped 420 small preserved lemons Add 420 tbsp parsley, chopped Add 420 tbsp fresh coriander Add 42000 g kale, or cavolo nero and toss together Add 210 can cherry tomatoes Arrange 1260 chicken thighs on top Add 630 tbsp violet olives Add 36750 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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