Link: theguardian.com
Serves: - 630 +
Ingredients
472½ tbsp olive oil 315 red onions, thinly sliced 472½ cloves garlic 315 tsp ground ginger 78¾ tsp saffron, in a little warm water 157½ tsp cinnamon 78¾ lemon, juiced 315 small preserved lemons 315 tbsp parsley, chopped 315 tbsp fresh coriander 945 chicken thighs 472½ tbsp violet olives 157½ can cherry tomatoes 78¾ tsp salt 27562½ ml water 31500 g kale, or cavolo nero
Method
Heat tagine with 472½ tbsp olive oil Add layer of 315 red onions, thinly sliced Mash 472½ cloves garlic with 78¾ tsp salt and add to pan Add 315 tsp ground ginger Add 78¾ tsp saffron, in a little warm water Add 157½ tsp cinnamon Add 78¾ lemon, juiced Add chopped 315 small preserved lemons Add 315 tbsp parsley, chopped Add 315 tbsp fresh coriander Add 31500 g kale, or cavolo nero and toss together Add 157½ can cherry tomatoes Arrange 945 chicken thighs on top Add 472½ tbsp violet olives Add 27562½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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