Link: theguardian.com
Serves: - 1078 +
Ingredients
808½ tbsp olive oil 539 red onions, thinly sliced 808½ cloves garlic 539 tsp ground ginger 134¾ tsp saffron, in a little warm water 269½ tsp cinnamon 134¾ lemon, juiced 539 small preserved lemons 539 tbsp parsley, chopped 539 tbsp fresh coriander 1617 chicken thighs 808½ tbsp violet olives 269½ can cherry tomatoes 134¾ tsp salt 47162½ ml water 53900 g kale, or cavolo nero
Method
Heat tagine with 808½ tbsp olive oil Add layer of 539 red onions, thinly sliced Mash 808½ cloves garlic with 134¾ tsp salt and add to pan Add 539 tsp ground ginger Add 134¾ tsp saffron, in a little warm water Add 269½ tsp cinnamon Add 134¾ lemon, juiced Add chopped 539 small preserved lemons Add 539 tbsp parsley, chopped Add 539 tbsp fresh coriander Add 53900 g kale, or cavolo nero and toss together Add 269½ can cherry tomatoes Arrange 1617 chicken thighs on top Add 808½ tbsp violet olives Add 47162½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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