Link: theguardian.com
Serves: - 972 +
Ingredients
729 tbsp olive oil 486 red onions, thinly sliced 729 cloves garlic 486 tsp ground ginger 121½ tsp saffron, in a little warm water 243 tsp cinnamon 121½ lemon, juiced 486 small preserved lemons 486 tbsp parsley, chopped 486 tbsp fresh coriander 1458 chicken thighs 729 tbsp violet olives 243 can cherry tomatoes 121½ tsp salt 42525 ml water 48600 g kale, or cavolo nero
Method
Heat tagine with 729 tbsp olive oil Add layer of 486 red onions, thinly sliced Mash 729 cloves garlic with 121½ tsp salt and add to pan Add 486 tsp ground ginger Add 121½ tsp saffron, in a little warm water Add 243 tsp cinnamon Add 121½ lemon, juiced Add chopped 486 small preserved lemons Add 486 tbsp parsley, chopped Add 486 tbsp fresh coriander Add 48600 g kale, or cavolo nero and toss together Add 243 can cherry tomatoes Arrange 1458 chicken thighs on top Add 729 tbsp violet olives Add 42525 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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