Link: theguardian.com
Serves: - 966 +
Ingredients
724½ tbsp olive oil 483 red onions, thinly sliced 724½ cloves garlic 483 tsp ground ginger 120¾ tsp saffron, in a little warm water 241½ tsp cinnamon 120¾ lemon, juiced 483 small preserved lemons 483 tbsp parsley, chopped 483 tbsp fresh coriander 1449 chicken thighs 724½ tbsp violet olives 241½ can cherry tomatoes 120¾ tsp salt 42262½ ml water 48300 g kale, or cavolo nero
Method
Heat tagine with 724½ tbsp olive oil Add layer of 483 red onions, thinly sliced Mash 724½ cloves garlic with 120¾ tsp salt and add to pan Add 483 tsp ground ginger Add 120¾ tsp saffron, in a little warm water Add 241½ tsp cinnamon Add 120¾ lemon, juiced Add chopped 483 small preserved lemons Add 483 tbsp parsley, chopped Add 483 tbsp fresh coriander Add 48300 g kale, or cavolo nero and toss together Add 241½ can cherry tomatoes Arrange 1449 chicken thighs on top Add 724½ tbsp violet olives Add 42262½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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