Link: theguardian.com
Serves: - 1038 +
Ingredients
778½ tbsp olive oil 519 red onions, thinly sliced 778½ cloves garlic 519 tsp ground ginger 129¾ tsp saffron, in a little warm water 259½ tsp cinnamon 129¾ lemon, juiced 519 small preserved lemons 519 tbsp parsley, chopped 519 tbsp fresh coriander 1557 chicken thighs 778½ tbsp violet olives 259½ can cherry tomatoes 129¾ tsp salt 45412½ ml water 51900 g kale, or cavolo nero
Method
Heat tagine with 778½ tbsp olive oil Add layer of 519 red onions, thinly sliced Mash 778½ cloves garlic with 129¾ tsp salt and add to pan Add 519 tsp ground ginger Add 129¾ tsp saffron, in a little warm water Add 259½ tsp cinnamon Add 129¾ lemon, juiced Add chopped 519 small preserved lemons Add 519 tbsp parsley, chopped Add 519 tbsp fresh coriander Add 51900 g kale, or cavolo nero and toss together Add 259½ can cherry tomatoes Arrange 1557 chicken thighs on top Add 778½ tbsp violet olives Add 45412½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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