Link: theguardian.com
Serves: - 756 +
Ingredients
567 tbsp olive oil 378 red onions, thinly sliced 567 cloves garlic 378 tsp ground ginger 94½ tsp saffron, in a little warm water 189 tsp cinnamon 94½ lemon, juiced 378 small preserved lemons 378 tbsp parsley, chopped 378 tbsp fresh coriander 1134 chicken thighs 567 tbsp violet olives 189 can cherry tomatoes 94½ tsp salt 33075 ml water 37800 g kale, or cavolo nero
Method
Heat tagine with 567 tbsp olive oil Add layer of 378 red onions, thinly sliced Mash 567 cloves garlic with 94½ tsp salt and add to pan Add 378 tsp ground ginger Add 94½ tsp saffron, in a little warm water Add 189 tsp cinnamon Add 94½ lemon, juiced Add chopped 378 small preserved lemons Add 378 tbsp parsley, chopped Add 378 tbsp fresh coriander Add 37800 g kale, or cavolo nero and toss together Add 189 can cherry tomatoes Arrange 1134 chicken thighs on top Add 567 tbsp violet olives Add 33075 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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