Link: theguardian.com
Serves: - 770 +
Ingredients
577½ tbsp olive oil 385 red onions, thinly sliced 577½ cloves garlic 385 tsp ground ginger 96¼ tsp saffron, in a little warm water 192½ tsp cinnamon 96¼ lemon, juiced 385 small preserved lemons 385 tbsp parsley, chopped 385 tbsp fresh coriander 1155 chicken thighs 577½ tbsp violet olives 192½ can cherry tomatoes 96¼ tsp salt 33687½ ml water 38500 g kale, or cavolo nero
Method
Heat tagine with 577½ tbsp olive oil Add layer of 385 red onions, thinly sliced Mash 577½ cloves garlic with 96¼ tsp salt and add to pan Add 385 tsp ground ginger Add 96¼ tsp saffron, in a little warm water Add 192½ tsp cinnamon Add 96¼ lemon, juiced Add chopped 385 small preserved lemons Add 385 tbsp parsley, chopped Add 385 tbsp fresh coriander Add 38500 g kale, or cavolo nero and toss together Add 192½ can cherry tomatoes Arrange 1155 chicken thighs on top Add 577½ tbsp violet olives Add 33687½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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