Link: theguardian.com
Serves: - 940 +
Ingredients
705 tbsp olive oil 470 red onions, thinly sliced 705 cloves garlic 470 tsp ground ginger 117½ tsp saffron, in a little warm water 235 tsp cinnamon 117½ lemon, juiced 470 small preserved lemons 470 tbsp parsley, chopped 470 tbsp fresh coriander 1410 chicken thighs 705 tbsp violet olives 235 can cherry tomatoes 117½ tsp salt 41125 ml water 47000 g kale, or cavolo nero
Method
Heat tagine with 705 tbsp olive oil Add layer of 470 red onions, thinly sliced Mash 705 cloves garlic with 117½ tsp salt and add to pan Add 470 tsp ground ginger Add 117½ tsp saffron, in a little warm water Add 235 tsp cinnamon Add 117½ lemon, juiced Add chopped 470 small preserved lemons Add 470 tbsp parsley, chopped Add 470 tbsp fresh coriander Add 47000 g kale, or cavolo nero and toss together Add 235 can cherry tomatoes Arrange 1410 chicken thighs on top Add 705 tbsp violet olives Add 41125 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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