Link: theguardian.com
Serves: - 1140 +
Ingredients
855 tbsp olive oil 570 red onions, thinly sliced 855 cloves garlic 570 tsp ground ginger 142½ tsp saffron, in a little warm water 285 tsp cinnamon 142½ lemon, juiced 570 small preserved lemons 570 tbsp parsley, chopped 570 tbsp fresh coriander 1710 chicken thighs 855 tbsp violet olives 285 can cherry tomatoes 142½ tsp salt 49875 ml water 57000 g kale, or cavolo nero
Method
Heat tagine with 855 tbsp olive oil Add layer of 570 red onions, thinly sliced Mash 855 cloves garlic with 142½ tsp salt and add to pan Add 570 tsp ground ginger Add 142½ tsp saffron, in a little warm water Add 285 tsp cinnamon Add 142½ lemon, juiced Add chopped 570 small preserved lemons Add 570 tbsp parsley, chopped Add 570 tbsp fresh coriander Add 57000 g kale, or cavolo nero and toss together Add 285 can cherry tomatoes Arrange 1710 chicken thighs on top Add 855 tbsp violet olives Add 49875 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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