Link: theguardian.com
Serves: - 870 +
Ingredients
652½ tbsp olive oil 435 red onions, thinly sliced 652½ cloves garlic 435 tsp ground ginger 108¾ tsp saffron, in a little warm water 217½ tsp cinnamon 108¾ lemon, juiced 435 small preserved lemons 435 tbsp parsley, chopped 435 tbsp fresh coriander 1305 chicken thighs 652½ tbsp violet olives 217½ can cherry tomatoes 108¾ tsp salt 38062½ ml water 43500 g kale, or cavolo nero
Method
Heat tagine with 652½ tbsp olive oil Add layer of 435 red onions, thinly sliced Mash 652½ cloves garlic with 108¾ tsp salt and add to pan Add 435 tsp ground ginger Add 108¾ tsp saffron, in a little warm water Add 217½ tsp cinnamon Add 108¾ lemon, juiced Add chopped 435 small preserved lemons Add 435 tbsp parsley, chopped Add 435 tbsp fresh coriander Add 43500 g kale, or cavolo nero and toss together Add 217½ can cherry tomatoes Arrange 1305 chicken thighs on top Add 652½ tbsp violet olives Add 38062½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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