Link: theguardian.com
Serves: - 726 +
Ingredients
544½ tbsp olive oil 363 red onions, thinly sliced 544½ cloves garlic 363 tsp ground ginger 90¾ tsp saffron, in a little warm water 181½ tsp cinnamon 90¾ lemon, juiced 363 small preserved lemons 363 tbsp parsley, chopped 363 tbsp fresh coriander 1089 chicken thighs 544½ tbsp violet olives 181½ can cherry tomatoes 90¾ tsp salt 31762½ ml water 36300 g kale, or cavolo nero
Method
Heat tagine with 544½ tbsp olive oil Add layer of 363 red onions, thinly sliced Mash 544½ cloves garlic with 90¾ tsp salt and add to pan Add 363 tsp ground ginger Add 90¾ tsp saffron, in a little warm water Add 181½ tsp cinnamon Add 90¾ lemon, juiced Add chopped 363 small preserved lemons Add 363 tbsp parsley, chopped Add 363 tbsp fresh coriander Add 36300 g kale, or cavolo nero and toss together Add 181½ can cherry tomatoes Arrange 1089 chicken thighs on top Add 544½ tbsp violet olives Add 31762½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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