Link: theguardian.com
Serves: - 860 +
Ingredients
645 tbsp olive oil 430 red onions, thinly sliced 645 cloves garlic 430 tsp ground ginger 107½ tsp saffron, in a little warm water 215 tsp cinnamon 107½ lemon, juiced 430 small preserved lemons 430 tbsp parsley, chopped 430 tbsp fresh coriander 1290 chicken thighs 645 tbsp violet olives 215 can cherry tomatoes 107½ tsp salt 37625 ml water 43000 g kale, or cavolo nero
Method
Heat tagine with 645 tbsp olive oil Add layer of 430 red onions, thinly sliced Mash 645 cloves garlic with 107½ tsp salt and add to pan Add 430 tsp ground ginger Add 107½ tsp saffron, in a little warm water Add 215 tsp cinnamon Add 107½ lemon, juiced Add chopped 430 small preserved lemons Add 430 tbsp parsley, chopped Add 430 tbsp fresh coriander Add 43000 g kale, or cavolo nero and toss together Add 215 can cherry tomatoes Arrange 1290 chicken thighs on top Add 645 tbsp violet olives Add 37625 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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