Link: theguardian.com
Serves: - 1026 +
Ingredients
769½ tbsp olive oil 513 red onions, thinly sliced 769½ cloves garlic 513 tsp ground ginger 128¼ tsp saffron, in a little warm water 256½ tsp cinnamon 128¼ lemon, juiced 513 small preserved lemons 513 tbsp parsley, chopped 513 tbsp fresh coriander 1539 chicken thighs 769½ tbsp violet olives 256½ can cherry tomatoes 128¼ tsp salt 44887½ ml water 51300 g kale, or cavolo nero
Method
Heat tagine with 769½ tbsp olive oil Add layer of 513 red onions, thinly sliced Mash 769½ cloves garlic with 128¼ tsp salt and add to pan Add 513 tsp ground ginger Add 128¼ tsp saffron, in a little warm water Add 256½ tsp cinnamon Add 128¼ lemon, juiced Add chopped 513 small preserved lemons Add 513 tbsp parsley, chopped Add 513 tbsp fresh coriander Add 51300 g kale, or cavolo nero and toss together Add 256½ can cherry tomatoes Arrange 1539 chicken thighs on top Add 769½ tbsp violet olives Add 44887½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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