Link: theguardian.com
Serves: - 542 +
Ingredients
406½ tbsp olive oil 271 red onions, thinly sliced 406½ cloves garlic 271 tsp ground ginger 67¾ tsp saffron, in a little warm water 135½ tsp cinnamon 67¾ lemon, juiced 271 small preserved lemons 271 tbsp parsley, chopped 271 tbsp fresh coriander 813 chicken thighs 406½ tbsp violet olives 135½ can cherry tomatoes 67¾ tsp salt 23712½ ml water 27100 g kale, or cavolo nero
Method
Heat tagine with 406½ tbsp olive oil Add layer of 271 red onions, thinly sliced Mash 406½ cloves garlic with 67¾ tsp salt and add to pan Add 271 tsp ground ginger Add 67¾ tsp saffron, in a little warm water Add 135½ tsp cinnamon Add 67¾ lemon, juiced Add chopped 271 small preserved lemons Add 271 tbsp parsley, chopped Add 271 tbsp fresh coriander Add 27100 g kale, or cavolo nero and toss together Add 135½ can cherry tomatoes Arrange 813 chicken thighs on top Add 406½ tbsp violet olives Add 23712½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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