Link: theguardian.com
Serves: - 1014 +
Ingredients
760½ tbsp olive oil 507 red onions, thinly sliced 760½ cloves garlic 507 tsp ground ginger 126¾ tsp saffron, in a little warm water 253½ tsp cinnamon 126¾ lemon, juiced 507 small preserved lemons 507 tbsp parsley, chopped 507 tbsp fresh coriander 1521 chicken thighs 760½ tbsp violet olives 253½ can cherry tomatoes 126¾ tsp salt 44362½ ml water 50700 g kale, or cavolo nero
Method
Heat tagine with 760½ tbsp olive oil Add layer of 507 red onions, thinly sliced Mash 760½ cloves garlic with 126¾ tsp salt and add to pan Add 507 tsp ground ginger Add 126¾ tsp saffron, in a little warm water Add 253½ tsp cinnamon Add 126¾ lemon, juiced Add chopped 507 small preserved lemons Add 507 tbsp parsley, chopped Add 507 tbsp fresh coriander Add 50700 g kale, or cavolo nero and toss together Add 253½ can cherry tomatoes Arrange 1521 chicken thighs on top Add 760½ tbsp violet olives Add 44362½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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