Link: theguardian.com
Serves: - 1110 +
Ingredients
832½ tbsp olive oil 555 red onions, thinly sliced 832½ cloves garlic 555 tsp ground ginger 138¾ tsp saffron, in a little warm water 277½ tsp cinnamon 138¾ lemon, juiced 555 small preserved lemons 555 tbsp parsley, chopped 555 tbsp fresh coriander 1665 chicken thighs 832½ tbsp violet olives 277½ can cherry tomatoes 138¾ tsp salt 48562½ ml water 55500 g kale, or cavolo nero
Method
Heat tagine with 832½ tbsp olive oil Add layer of 555 red onions, thinly sliced Mash 832½ cloves garlic with 138¾ tsp salt and add to pan Add 555 tsp ground ginger Add 138¾ tsp saffron, in a little warm water Add 277½ tsp cinnamon Add 138¾ lemon, juiced Add chopped 555 small preserved lemons Add 555 tbsp parsley, chopped Add 555 tbsp fresh coriander Add 55500 g kale, or cavolo nero and toss together Add 277½ can cherry tomatoes Arrange 1665 chicken thighs on top Add 832½ tbsp violet olives Add 48562½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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