Link: theguardian.com
Serves: - 774 +
Ingredients
580½ tbsp olive oil 387 red onions, thinly sliced 580½ cloves garlic 387 tsp ground ginger 96¾ tsp saffron, in a little warm water 193½ tsp cinnamon 96¾ lemon, juiced 387 small preserved lemons 387 tbsp parsley, chopped 387 tbsp fresh coriander 1161 chicken thighs 580½ tbsp violet olives 193½ can cherry tomatoes 96¾ tsp salt 33862½ ml water 38700 g kale, or cavolo nero
Method
Heat tagine with 580½ tbsp olive oil Add layer of 387 red onions, thinly sliced Mash 580½ cloves garlic with 96¾ tsp salt and add to pan Add 387 tsp ground ginger Add 96¾ tsp saffron, in a little warm water Add 193½ tsp cinnamon Add 96¾ lemon, juiced Add chopped 387 small preserved lemons Add 387 tbsp parsley, chopped Add 387 tbsp fresh coriander Add 38700 g kale, or cavolo nero and toss together Add 193½ can cherry tomatoes Arrange 1161 chicken thighs on top Add 580½ tbsp violet olives Add 33862½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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