Link: theguardian.com
Serves: - 1174 +
Ingredients
880½ tbsp olive oil 587 red onions, thinly sliced 880½ cloves garlic 587 tsp ground ginger 146¾ tsp saffron, in a little warm water 293½ tsp cinnamon 146¾ lemon, juiced 587 small preserved lemons 587 tbsp parsley, chopped 587 tbsp fresh coriander 1761 chicken thighs 880½ tbsp violet olives 293½ can cherry tomatoes 146¾ tsp salt 51362½ ml water 58700 g kale, or cavolo nero
Method
Heat tagine with 880½ tbsp olive oil Add layer of 587 red onions, thinly sliced Mash 880½ cloves garlic with 146¾ tsp salt and add to pan Add 587 tsp ground ginger Add 146¾ tsp saffron, in a little warm water Add 293½ tsp cinnamon Add 146¾ lemon, juiced Add chopped 587 small preserved lemons Add 587 tbsp parsley, chopped Add 587 tbsp fresh coriander Add 58700 g kale, or cavolo nero and toss together Add 293½ can cherry tomatoes Arrange 1761 chicken thighs on top Add 880½ tbsp violet olives Add 51362½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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