Link: theguardian.com
Serves: - 1186 +
Ingredients
889½ tbsp olive oil 593 red onions, thinly sliced 889½ cloves garlic 593 tsp ground ginger 148¼ tsp saffron, in a little warm water 296½ tsp cinnamon 148¼ lemon, juiced 593 small preserved lemons 593 tbsp parsley, chopped 593 tbsp fresh coriander 1779 chicken thighs 889½ tbsp violet olives 296½ can cherry tomatoes 148¼ tsp salt 51887½ ml water 59300 g kale, or cavolo nero
Method
Heat tagine with 889½ tbsp olive oil Add layer of 593 red onions, thinly sliced Mash 889½ cloves garlic with 148¼ tsp salt and add to pan Add 593 tsp ground ginger Add 148¼ tsp saffron, in a little warm water Add 296½ tsp cinnamon Add 148¼ lemon, juiced Add chopped 593 small preserved lemons Add 593 tbsp parsley, chopped Add 593 tbsp fresh coriander Add 59300 g kale, or cavolo nero and toss together Add 296½ can cherry tomatoes Arrange 1779 chicken thighs on top Add 889½ tbsp violet olives Add 51887½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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