Link: theguardian.com
Serves: - 482 +
Ingredients
361½ tbsp olive oil 241 red onions, thinly sliced 361½ cloves garlic 241 tsp ground ginger 60¼ tsp saffron, in a little warm water 120½ tsp cinnamon 60¼ lemon, juiced 241 small preserved lemons 241 tbsp parsley, chopped 241 tbsp fresh coriander 723 chicken thighs 361½ tbsp violet olives 120½ can cherry tomatoes 60¼ tsp salt 21087½ ml water 24100 g kale, or cavolo nero
Method
Heat tagine with 361½ tbsp olive oil Add layer of 241 red onions, thinly sliced Mash 361½ cloves garlic with 60¼ tsp salt and add to pan Add 241 tsp ground ginger Add 60¼ tsp saffron, in a little warm water Add 120½ tsp cinnamon Add 60¼ lemon, juiced Add chopped 241 small preserved lemons Add 241 tbsp parsley, chopped Add 241 tbsp fresh coriander Add 24100 g kale, or cavolo nero and toss together Add 120½ can cherry tomatoes Arrange 723 chicken thighs on top Add 361½ tbsp violet olives Add 21087½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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