Link: theguardian.com
Serves: - 790 +
Ingredients
592½ tbsp olive oil 395 red onions, thinly sliced 592½ cloves garlic 395 tsp ground ginger 98¾ tsp saffron, in a little warm water 197½ tsp cinnamon 98¾ lemon, juiced 395 small preserved lemons 395 tbsp parsley, chopped 395 tbsp fresh coriander 1185 chicken thighs 592½ tbsp violet olives 197½ can cherry tomatoes 98¾ tsp salt 34562½ ml water 39500 g kale, or cavolo nero
Method
Heat tagine with 592½ tbsp olive oil Add layer of 395 red onions, thinly sliced Mash 592½ cloves garlic with 98¾ tsp salt and add to pan Add 395 tsp ground ginger Add 98¾ tsp saffron, in a little warm water Add 197½ tsp cinnamon Add 98¾ lemon, juiced Add chopped 395 small preserved lemons Add 395 tbsp parsley, chopped Add 395 tbsp fresh coriander Add 39500 g kale, or cavolo nero and toss together Add 197½ can cherry tomatoes Arrange 1185 chicken thighs on top Add 592½ tbsp violet olives Add 34562½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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