Link: theguardian.com
Serves: - 670 +
Ingredients
502½ tbsp olive oil 335 red onions, thinly sliced 502½ cloves garlic 335 tsp ground ginger 83¾ tsp saffron, in a little warm water 167½ tsp cinnamon 83¾ lemon, juiced 335 small preserved lemons 335 tbsp parsley, chopped 335 tbsp fresh coriander 1005 chicken thighs 502½ tbsp violet olives 167½ can cherry tomatoes 83¾ tsp salt 29312½ ml water 33500 g kale, or cavolo nero
Method
Heat tagine with 502½ tbsp olive oil Add layer of 335 red onions, thinly sliced Mash 502½ cloves garlic with 83¾ tsp salt and add to pan Add 335 tsp ground ginger Add 83¾ tsp saffron, in a little warm water Add 167½ tsp cinnamon Add 83¾ lemon, juiced Add chopped 335 small preserved lemons Add 335 tbsp parsley, chopped Add 335 tbsp fresh coriander Add 33500 g kale, or cavolo nero and toss together Add 167½ can cherry tomatoes Arrange 1005 chicken thighs on top Add 502½ tbsp violet olives Add 29312½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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