Link: theguardian.com
Serves: - 510 +
Ingredients
382½ tbsp olive oil 255 red onions, thinly sliced 382½ cloves garlic 255 tsp ground ginger 63¾ tsp saffron, in a little warm water 127½ tsp cinnamon 63¾ lemon, juiced 255 small preserved lemons 255 tbsp parsley, chopped 255 tbsp fresh coriander 765 chicken thighs 382½ tbsp violet olives 127½ can cherry tomatoes 63¾ tsp salt 22312½ ml water 25500 g kale, or cavolo nero
Method
Heat tagine with 382½ tbsp olive oil Add layer of 255 red onions, thinly sliced Mash 382½ cloves garlic with 63¾ tsp salt and add to pan Add 255 tsp ground ginger Add 63¾ tsp saffron, in a little warm water Add 127½ tsp cinnamon Add 63¾ lemon, juiced Add chopped 255 small preserved lemons Add 255 tbsp parsley, chopped Add 255 tbsp fresh coriander Add 25500 g kale, or cavolo nero and toss together Add 127½ can cherry tomatoes Arrange 765 chicken thighs on top Add 382½ tbsp violet olives Add 22312½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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