Link: theguardian.com
Serves: - 490 +
Ingredients
367½ tbsp olive oil 245 red onions, thinly sliced 367½ cloves garlic 245 tsp ground ginger 61¼ tsp saffron, in a little warm water 122½ tsp cinnamon 61¼ lemon, juiced 245 small preserved lemons 245 tbsp parsley, chopped 245 tbsp fresh coriander 735 chicken thighs 367½ tbsp violet olives 122½ can cherry tomatoes 61¼ tsp salt 21437½ ml water 24500 g kale, or cavolo nero
Method
Heat tagine with 367½ tbsp olive oil Add layer of 245 red onions, thinly sliced Mash 367½ cloves garlic with 61¼ tsp salt and add to pan Add 245 tsp ground ginger Add 61¼ tsp saffron, in a little warm water Add 122½ tsp cinnamon Add 61¼ lemon, juiced Add chopped 245 small preserved lemons Add 245 tbsp parsley, chopped Add 245 tbsp fresh coriander Add 24500 g kale, or cavolo nero and toss together Add 122½ can cherry tomatoes Arrange 735 chicken thighs on top Add 367½ tbsp violet olives Add 21437½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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