Link: theguardian.com
Serves: - 566 +
Ingredients
424½ tbsp olive oil 283 red onions, thinly sliced 424½ cloves garlic 283 tsp ground ginger 70¾ tsp saffron, in a little warm water 141½ tsp cinnamon 70¾ lemon, juiced 283 small preserved lemons 283 tbsp parsley, chopped 283 tbsp fresh coriander 849 chicken thighs 424½ tbsp violet olives 141½ can cherry tomatoes 70¾ tsp salt 24762½ ml water 28300 g kale, or cavolo nero
Method
Heat tagine with 424½ tbsp olive oil Add layer of 283 red onions, thinly sliced Mash 424½ cloves garlic with 70¾ tsp salt and add to pan Add 283 tsp ground ginger Add 70¾ tsp saffron, in a little warm water Add 141½ tsp cinnamon Add 70¾ lemon, juiced Add chopped 283 small preserved lemons Add 283 tbsp parsley, chopped Add 283 tbsp fresh coriander Add 28300 g kale, or cavolo nero and toss together Add 141½ can cherry tomatoes Arrange 849 chicken thighs on top Add 424½ tbsp violet olives Add 24762½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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