Link: theguardian.com
Serves: - 918 +
Ingredients
688½ tbsp olive oil 459 red onions, thinly sliced 688½ cloves garlic 459 tsp ground ginger 114¾ tsp saffron, in a little warm water 229½ tsp cinnamon 114¾ lemon, juiced 459 small preserved lemons 459 tbsp parsley, chopped 459 tbsp fresh coriander 1377 chicken thighs 688½ tbsp violet olives 229½ can cherry tomatoes 114¾ tsp salt 40162½ ml water 45900 g kale, or cavolo nero
Method
Heat tagine with 688½ tbsp olive oil Add layer of 459 red onions, thinly sliced Mash 688½ cloves garlic with 114¾ tsp salt and add to pan Add 459 tsp ground ginger Add 114¾ tsp saffron, in a little warm water Add 229½ tsp cinnamon Add 114¾ lemon, juiced Add chopped 459 small preserved lemons Add 459 tbsp parsley, chopped Add 459 tbsp fresh coriander Add 45900 g kale, or cavolo nero and toss together Add 229½ can cherry tomatoes Arrange 1377 chicken thighs on top Add 688½ tbsp violet olives Add 40162½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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