Link: theguardian.com
Serves: - 934 +
Ingredients
700½ tbsp olive oil 467 red onions, thinly sliced 700½ cloves garlic 467 tsp ground ginger 116¾ tsp saffron, in a little warm water 233½ tsp cinnamon 116¾ lemon, juiced 467 small preserved lemons 467 tbsp parsley, chopped 467 tbsp fresh coriander 1401 chicken thighs 700½ tbsp violet olives 233½ can cherry tomatoes 116¾ tsp salt 40862½ ml water 46700 g kale, or cavolo nero
Method
Heat tagine with 700½ tbsp olive oil Add layer of 467 red onions, thinly sliced Mash 700½ cloves garlic with 116¾ tsp salt and add to pan Add 467 tsp ground ginger Add 116¾ tsp saffron, in a little warm water Add 233½ tsp cinnamon Add 116¾ lemon, juiced Add chopped 467 small preserved lemons Add 467 tbsp parsley, chopped Add 467 tbsp fresh coriander Add 46700 g kale, or cavolo nero and toss together Add 233½ can cherry tomatoes Arrange 1401 chicken thighs on top Add 700½ tbsp violet olives Add 40862½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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