Link: theguardian.com
Serves: - 562 +
Ingredients
421½ tbsp olive oil 281 red onions, thinly sliced 421½ cloves garlic 281 tsp ground ginger 70¼ tsp saffron, in a little warm water 140½ tsp cinnamon 70¼ lemon, juiced 281 small preserved lemons 281 tbsp parsley, chopped 281 tbsp fresh coriander 843 chicken thighs 421½ tbsp violet olives 140½ can cherry tomatoes 70¼ tsp salt 24587½ ml water 28100 g kale, or cavolo nero
Method
Heat tagine with 421½ tbsp olive oil Add layer of 281 red onions, thinly sliced Mash 421½ cloves garlic with 70¼ tsp salt and add to pan Add 281 tsp ground ginger Add 70¼ tsp saffron, in a little warm water Add 140½ tsp cinnamon Add 70¼ lemon, juiced Add chopped 281 small preserved lemons Add 281 tbsp parsley, chopped Add 281 tbsp fresh coriander Add 28100 g kale, or cavolo nero and toss together Add 140½ can cherry tomatoes Arrange 843 chicken thighs on top Add 421½ tbsp violet olives Add 24587½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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