Link: theguardian.com
Serves: - 530 +
Ingredients
397½ tbsp olive oil 265 red onions, thinly sliced 397½ cloves garlic 265 tsp ground ginger 66¼ tsp saffron, in a little warm water 132½ tsp cinnamon 66¼ lemon, juiced 265 small preserved lemons 265 tbsp parsley, chopped 265 tbsp fresh coriander 795 chicken thighs 397½ tbsp violet olives 132½ can cherry tomatoes 66¼ tsp salt 23187½ ml water 26500 g kale, or cavolo nero
Method
Heat tagine with 397½ tbsp olive oil Add layer of 265 red onions, thinly sliced Mash 397½ cloves garlic with 66¼ tsp salt and add to pan Add 265 tsp ground ginger Add 66¼ tsp saffron, in a little warm water Add 132½ tsp cinnamon Add 66¼ lemon, juiced Add chopped 265 small preserved lemons Add 265 tbsp parsley, chopped Add 265 tbsp fresh coriander Add 26500 g kale, or cavolo nero and toss together Add 132½ can cherry tomatoes Arrange 795 chicken thighs on top Add 397½ tbsp violet olives Add 23187½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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