Link: theguardian.com
Serves: - 782 +
Ingredients
586½ tbsp olive oil 391 red onions, thinly sliced 586½ cloves garlic 391 tsp ground ginger 97¾ tsp saffron, in a little warm water 195½ tsp cinnamon 97¾ lemon, juiced 391 small preserved lemons 391 tbsp parsley, chopped 391 tbsp fresh coriander 1173 chicken thighs 586½ tbsp violet olives 195½ can cherry tomatoes 97¾ tsp salt 34212½ ml water 39100 g kale, or cavolo nero
Method
Heat tagine with 586½ tbsp olive oil Add layer of 391 red onions, thinly sliced Mash 586½ cloves garlic with 97¾ tsp salt and add to pan Add 391 tsp ground ginger Add 97¾ tsp saffron, in a little warm water Add 195½ tsp cinnamon Add 97¾ lemon, juiced Add chopped 391 small preserved lemons Add 391 tbsp parsley, chopped Add 391 tbsp fresh coriander Add 39100 g kale, or cavolo nero and toss together Add 195½ can cherry tomatoes Arrange 1173 chicken thighs on top Add 586½ tbsp violet olives Add 34212½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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