Link: theguardian.com
Serves: - 854 +
Ingredients
640½ tbsp olive oil 427 red onions, thinly sliced 640½ cloves garlic 427 tsp ground ginger 106¾ tsp saffron, in a little warm water 213½ tsp cinnamon 106¾ lemon, juiced 427 small preserved lemons 427 tbsp parsley, chopped 427 tbsp fresh coriander 1281 chicken thighs 640½ tbsp violet olives 213½ can cherry tomatoes 106¾ tsp salt 37362½ ml water 42700 g kale, or cavolo nero
Method
Heat tagine with 640½ tbsp olive oil Add layer of 427 red onions, thinly sliced Mash 640½ cloves garlic with 106¾ tsp salt and add to pan Add 427 tsp ground ginger Add 106¾ tsp saffron, in a little warm water Add 213½ tsp cinnamon Add 106¾ lemon, juiced Add chopped 427 small preserved lemons Add 427 tbsp parsley, chopped Add 427 tbsp fresh coriander Add 42700 g kale, or cavolo nero and toss together Add 213½ can cherry tomatoes Arrange 1281 chicken thighs on top Add 640½ tbsp violet olives Add 37362½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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