Link: theguardian.com
Serves: - 960 +
Ingredients
720 tbsp olive oil 480 red onions, thinly sliced 720 cloves garlic 480 tsp ground ginger 120 tsp saffron, in a little warm water 240 tsp cinnamon 120 lemon, juiced 480 small preserved lemons 480 tbsp parsley, chopped 480 tbsp fresh coriander 1440 chicken thighs 720 tbsp violet olives 240 can cherry tomatoes 120 tsp salt 42000 ml water 48000 g kale, or cavolo nero
Method
Heat tagine with 720 tbsp olive oil Add layer of 480 red onions, thinly sliced Mash 720 cloves garlic with 120 tsp salt and add to pan Add 480 tsp ground ginger Add 120 tsp saffron, in a little warm water Add 240 tsp cinnamon Add 120 lemon, juiced Add chopped 480 small preserved lemons Add 480 tbsp parsley, chopped Add 480 tbsp fresh coriander Add 48000 g kale, or cavolo nero and toss together Add 240 can cherry tomatoes Arrange 1440 chicken thighs on top Add 720 tbsp violet olives Add 42000 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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