Link: theguardian.com
Serves: - 550 +
Ingredients
412½ tbsp olive oil 275 red onions, thinly sliced 412½ cloves garlic 275 tsp ground ginger 68¾ tsp saffron, in a little warm water 137½ tsp cinnamon 68¾ lemon, juiced 275 small preserved lemons 275 tbsp parsley, chopped 275 tbsp fresh coriander 825 chicken thighs 412½ tbsp violet olives 137½ can cherry tomatoes 68¾ tsp salt 24062½ ml water 27500 g kale, or cavolo nero
Method
Heat tagine with 412½ tbsp olive oil Add layer of 275 red onions, thinly sliced Mash 412½ cloves garlic with 68¾ tsp salt and add to pan Add 275 tsp ground ginger Add 68¾ tsp saffron, in a little warm water Add 137½ tsp cinnamon Add 68¾ lemon, juiced Add chopped 275 small preserved lemons Add 275 tbsp parsley, chopped Add 275 tbsp fresh coriander Add 27500 g kale, or cavolo nero and toss together Add 137½ can cherry tomatoes Arrange 825 chicken thighs on top Add 412½ tbsp violet olives Add 24062½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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