Link: theguardian.com
Serves: - 980 +
Ingredients
735 tbsp olive oil 490 red onions, thinly sliced 735 cloves garlic 490 tsp ground ginger 122½ tsp saffron, in a little warm water 245 tsp cinnamon 122½ lemon, juiced 490 small preserved lemons 490 tbsp parsley, chopped 490 tbsp fresh coriander 1470 chicken thighs 735 tbsp violet olives 245 can cherry tomatoes 122½ tsp salt 42875 ml water 49000 g kale, or cavolo nero
Method
Heat tagine with 735 tbsp olive oil Add layer of 490 red onions, thinly sliced Mash 735 cloves garlic with 122½ tsp salt and add to pan Add 490 tsp ground ginger Add 122½ tsp saffron, in a little warm water Add 245 tsp cinnamon Add 122½ lemon, juiced Add chopped 490 small preserved lemons Add 490 tbsp parsley, chopped Add 490 tbsp fresh coriander Add 49000 g kale, or cavolo nero and toss together Add 245 can cherry tomatoes Arrange 1470 chicken thighs on top Add 735 tbsp violet olives Add 42875 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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