Link: theguardian.com
Serves: - 730 +
Ingredients
547½ tbsp olive oil 365 red onions, thinly sliced 547½ cloves garlic 365 tsp ground ginger 91¼ tsp saffron, in a little warm water 182½ tsp cinnamon 91¼ lemon, juiced 365 small preserved lemons 365 tbsp parsley, chopped 365 tbsp fresh coriander 1095 chicken thighs 547½ tbsp violet olives 182½ can cherry tomatoes 91¼ tsp salt 31937½ ml water 36500 g kale, or cavolo nero
Method
Heat tagine with 547½ tbsp olive oil Add layer of 365 red onions, thinly sliced Mash 547½ cloves garlic with 91¼ tsp salt and add to pan Add 365 tsp ground ginger Add 91¼ tsp saffron, in a little warm water Add 182½ tsp cinnamon Add 91¼ lemon, juiced Add chopped 365 small preserved lemons Add 365 tbsp parsley, chopped Add 365 tbsp fresh coriander Add 36500 g kale, or cavolo nero and toss together Add 182½ can cherry tomatoes Arrange 1095 chicken thighs on top Add 547½ tbsp violet olives Add 31937½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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