Link: theguardian.com
Serves: - 1156 +
Ingredients
867 tbsp olive oil 578 red onions, thinly sliced 867 cloves garlic 578 tsp ground ginger 144½ tsp saffron, in a little warm water 289 tsp cinnamon 144½ lemon, juiced 578 small preserved lemons 578 tbsp parsley, chopped 578 tbsp fresh coriander 1734 chicken thighs 867 tbsp violet olives 289 can cherry tomatoes 144½ tsp salt 50575 ml water 57800 g kale, or cavolo nero
Method
Heat tagine with 867 tbsp olive oil Add layer of 578 red onions, thinly sliced Mash 867 cloves garlic with 144½ tsp salt and add to pan Add 578 tsp ground ginger Add 144½ tsp saffron, in a little warm water Add 289 tsp cinnamon Add 144½ lemon, juiced Add chopped 578 small preserved lemons Add 578 tbsp parsley, chopped Add 578 tbsp fresh coriander Add 57800 g kale, or cavolo nero and toss together Add 289 can cherry tomatoes Arrange 1734 chicken thighs on top Add 867 tbsp violet olives Add 50575 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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