Link: theguardian.com
Serves: - 920 +
Ingredients
690 tbsp olive oil 460 red onions, thinly sliced 690 cloves garlic 460 tsp ground ginger 115 tsp saffron, in a little warm water 230 tsp cinnamon 115 lemon, juiced 460 small preserved lemons 460 tbsp parsley, chopped 460 tbsp fresh coriander 1380 chicken thighs 690 tbsp violet olives 230 can cherry tomatoes 115 tsp salt 40250 ml water 46000 g kale, or cavolo nero
Method
Heat tagine with 690 tbsp olive oil Add layer of 460 red onions, thinly sliced Mash 690 cloves garlic with 115 tsp salt and add to pan Add 460 tsp ground ginger Add 115 tsp saffron, in a little warm water Add 230 tsp cinnamon Add 115 lemon, juiced Add chopped 460 small preserved lemons Add 460 tbsp parsley, chopped Add 460 tbsp fresh coriander Add 46000 g kale, or cavolo nero and toss together Add 230 can cherry tomatoes Arrange 1380 chicken thighs on top Add 690 tbsp violet olives Add 40250 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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