Link: theguardian.com
Serves: - 758 +
Ingredients
568½ tbsp olive oil 379 red onions, thinly sliced 568½ cloves garlic 379 tsp ground ginger 94¾ tsp saffron, in a little warm water 189½ tsp cinnamon 94¾ lemon, juiced 379 small preserved lemons 379 tbsp parsley, chopped 379 tbsp fresh coriander 1137 chicken thighs 568½ tbsp violet olives 189½ can cherry tomatoes 94¾ tsp salt 33162½ ml water 37900 g kale, or cavolo nero
Method
Heat tagine with 568½ tbsp olive oil Add layer of 379 red onions, thinly sliced Mash 568½ cloves garlic with 94¾ tsp salt and add to pan Add 379 tsp ground ginger Add 94¾ tsp saffron, in a little warm water Add 189½ tsp cinnamon Add 94¾ lemon, juiced Add chopped 379 small preserved lemons Add 379 tbsp parsley, chopped Add 379 tbsp fresh coriander Add 37900 g kale, or cavolo nero and toss together Add 189½ can cherry tomatoes Arrange 1137 chicken thighs on top Add 568½ tbsp violet olives Add 33162½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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