Link: theguardian.com
Serves: - 900 +
Ingredients
675 tbsp olive oil 450 red onions, thinly sliced 675 cloves garlic 450 tsp ground ginger 112½ tsp saffron, in a little warm water 225 tsp cinnamon 112½ lemon, juiced 450 small preserved lemons 450 tbsp parsley, chopped 450 tbsp fresh coriander 1350 chicken thighs 675 tbsp violet olives 225 can cherry tomatoes 112½ tsp salt 39375 ml water 45000 g kale, or cavolo nero
Method
Heat tagine with 675 tbsp olive oil Add layer of 450 red onions, thinly sliced Mash 675 cloves garlic with 112½ tsp salt and add to pan Add 450 tsp ground ginger Add 112½ tsp saffron, in a little warm water Add 225 tsp cinnamon Add 112½ lemon, juiced Add chopped 450 small preserved lemons Add 450 tbsp parsley, chopped Add 450 tbsp fresh coriander Add 45000 g kale, or cavolo nero and toss together Add 225 can cherry tomatoes Arrange 1350 chicken thighs on top Add 675 tbsp violet olives Add 39375 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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