Link: theguardian.com
Serves: - 794 +
Ingredients
595½ tbsp olive oil 397 red onions, thinly sliced 595½ cloves garlic 397 tsp ground ginger 99¼ tsp saffron, in a little warm water 198½ tsp cinnamon 99¼ lemon, juiced 397 small preserved lemons 397 tbsp parsley, chopped 397 tbsp fresh coriander 1191 chicken thighs 595½ tbsp violet olives 198½ can cherry tomatoes 99¼ tsp salt 34737½ ml water 39700 g kale, or cavolo nero
Method
Heat tagine with 595½ tbsp olive oil Add layer of 397 red onions, thinly sliced Mash 595½ cloves garlic with 99¼ tsp salt and add to pan Add 397 tsp ground ginger Add 99¼ tsp saffron, in a little warm water Add 198½ tsp cinnamon Add 99¼ lemon, juiced Add chopped 397 small preserved lemons Add 397 tbsp parsley, chopped Add 397 tbsp fresh coriander Add 39700 g kale, or cavolo nero and toss together Add 198½ can cherry tomatoes Arrange 1191 chicken thighs on top Add 595½ tbsp violet olives Add 34737½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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