Link: theguardian.com
Serves: - 738 +
Ingredients
553½ tbsp olive oil 369 red onions, thinly sliced 553½ cloves garlic 369 tsp ground ginger 92¼ tsp saffron, in a little warm water 184½ tsp cinnamon 92¼ lemon, juiced 369 small preserved lemons 369 tbsp parsley, chopped 369 tbsp fresh coriander 1107 chicken thighs 553½ tbsp violet olives 184½ can cherry tomatoes 92¼ tsp salt 32287½ ml water 36900 g kale, or cavolo nero
Method
Heat tagine with 553½ tbsp olive oil Add layer of 369 red onions, thinly sliced Mash 553½ cloves garlic with 92¼ tsp salt and add to pan Add 369 tsp ground ginger Add 92¼ tsp saffron, in a little warm water Add 184½ tsp cinnamon Add 92¼ lemon, juiced Add chopped 369 small preserved lemons Add 369 tbsp parsley, chopped Add 369 tbsp fresh coriander Add 36900 g kale, or cavolo nero and toss together Add 184½ can cherry tomatoes Arrange 1107 chicken thighs on top Add 553½ tbsp violet olives Add 32287½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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