Link: theguardian.com
Serves: - 570 +
Ingredients
427½ tbsp olive oil 285 red onions, thinly sliced 427½ cloves garlic 285 tsp ground ginger 71¼ tsp saffron, in a little warm water 142½ tsp cinnamon 71¼ lemon, juiced 285 small preserved lemons 285 tbsp parsley, chopped 285 tbsp fresh coriander 855 chicken thighs 427½ tbsp violet olives 142½ can cherry tomatoes 71¼ tsp salt 24937½ ml water 28500 g kale, or cavolo nero
Method
Heat tagine with 427½ tbsp olive oil Add layer of 285 red onions, thinly sliced Mash 427½ cloves garlic with 71¼ tsp salt and add to pan Add 285 tsp ground ginger Add 71¼ tsp saffron, in a little warm water Add 142½ tsp cinnamon Add 71¼ lemon, juiced Add chopped 285 small preserved lemons Add 285 tbsp parsley, chopped Add 285 tbsp fresh coriander Add 28500 g kale, or cavolo nero and toss together Add 142½ can cherry tomatoes Arrange 855 chicken thighs on top Add 427½ tbsp violet olives Add 24937½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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