Link: theguardian.com
Serves: - 850 +
Ingredients
637½ tbsp olive oil 425 red onions, thinly sliced 637½ cloves garlic 425 tsp ground ginger 106¼ tsp saffron, in a little warm water 212½ tsp cinnamon 106¼ lemon, juiced 425 small preserved lemons 425 tbsp parsley, chopped 425 tbsp fresh coriander 1275 chicken thighs 637½ tbsp violet olives 212½ can cherry tomatoes 106¼ tsp salt 37187½ ml water 42500 g kale, or cavolo nero
Method
Heat tagine with 637½ tbsp olive oil Add layer of 425 red onions, thinly sliced Mash 637½ cloves garlic with 106¼ tsp salt and add to pan Add 425 tsp ground ginger Add 106¼ tsp saffron, in a little warm water Add 212½ tsp cinnamon Add 106¼ lemon, juiced Add chopped 425 small preserved lemons Add 425 tbsp parsley, chopped Add 425 tbsp fresh coriander Add 42500 g kale, or cavolo nero and toss together Add 212½ can cherry tomatoes Arrange 1275 chicken thighs on top Add 637½ tbsp violet olives Add 37187½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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