Link: theguardian.com
Serves: - 902 +
Ingredients
676½ tbsp olive oil 451 red onions, thinly sliced 676½ cloves garlic 451 tsp ground ginger 112¾ tsp saffron, in a little warm water 225½ tsp cinnamon 112¾ lemon, juiced 451 small preserved lemons 451 tbsp parsley, chopped 451 tbsp fresh coriander 1353 chicken thighs 676½ tbsp violet olives 225½ can cherry tomatoes 112¾ tsp salt 39462½ ml water 45100 g kale, or cavolo nero
Method
Heat tagine with 676½ tbsp olive oil Add layer of 451 red onions, thinly sliced Mash 676½ cloves garlic with 112¾ tsp salt and add to pan Add 451 tsp ground ginger Add 112¾ tsp saffron, in a little warm water Add 225½ tsp cinnamon Add 112¾ lemon, juiced Add chopped 451 small preserved lemons Add 451 tbsp parsley, chopped Add 451 tbsp fresh coriander Add 45100 g kale, or cavolo nero and toss together Add 225½ can cherry tomatoes Arrange 1353 chicken thighs on top Add 676½ tbsp violet olives Add 39462½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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