Link: theguardian.com
Serves: - 778 +
Ingredients
583½ tbsp olive oil 389 red onions, thinly sliced 583½ cloves garlic 389 tsp ground ginger 97¼ tsp saffron, in a little warm water 194½ tsp cinnamon 97¼ lemon, juiced 389 small preserved lemons 389 tbsp parsley, chopped 389 tbsp fresh coriander 1167 chicken thighs 583½ tbsp violet olives 194½ can cherry tomatoes 97¼ tsp salt 34037½ ml water 38900 g kale, or cavolo nero
Method
Heat tagine with 583½ tbsp olive oil Add layer of 389 red onions, thinly sliced Mash 583½ cloves garlic with 97¼ tsp salt and add to pan Add 389 tsp ground ginger Add 97¼ tsp saffron, in a little warm water Add 194½ tsp cinnamon Add 97¼ lemon, juiced Add chopped 389 small preserved lemons Add 389 tbsp parsley, chopped Add 389 tbsp fresh coriander Add 38900 g kale, or cavolo nero and toss together Add 194½ can cherry tomatoes Arrange 1167 chicken thighs on top Add 583½ tbsp violet olives Add 34037½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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