Link: theguardian.com
Serves: - 486 +
Ingredients
364½ tbsp olive oil 243 red onions, thinly sliced 364½ cloves garlic 243 tsp ground ginger 60¾ tsp saffron, in a little warm water 121½ tsp cinnamon 60¾ lemon, juiced 243 small preserved lemons 243 tbsp parsley, chopped 243 tbsp fresh coriander 729 chicken thighs 364½ tbsp violet olives 121½ can cherry tomatoes 60¾ tsp salt 21262½ ml water 24300 g kale, or cavolo nero
Method
Heat tagine with 364½ tbsp olive oil Add layer of 243 red onions, thinly sliced Mash 364½ cloves garlic with 60¾ tsp salt and add to pan Add 243 tsp ground ginger Add 60¾ tsp saffron, in a little warm water Add 121½ tsp cinnamon Add 60¾ lemon, juiced Add chopped 243 small preserved lemons Add 243 tbsp parsley, chopped Add 243 tbsp fresh coriander Add 24300 g kale, or cavolo nero and toss together Add 121½ can cherry tomatoes Arrange 729 chicken thighs on top Add 364½ tbsp violet olives Add 21262½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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