Link: theguardian.com
Serves: - 970 +
Ingredients
727½ tbsp olive oil 485 red onions, thinly sliced 727½ cloves garlic 485 tsp ground ginger 121¼ tsp saffron, in a little warm water 242½ tsp cinnamon 121¼ lemon, juiced 485 small preserved lemons 485 tbsp parsley, chopped 485 tbsp fresh coriander 1455 chicken thighs 727½ tbsp violet olives 242½ can cherry tomatoes 121¼ tsp salt 42437½ ml water 48500 g kale, or cavolo nero
Method
Heat tagine with 727½ tbsp olive oil Add layer of 485 red onions, thinly sliced Mash 727½ cloves garlic with 121¼ tsp salt and add to pan Add 485 tsp ground ginger Add 121¼ tsp saffron, in a little warm water Add 242½ tsp cinnamon Add 121¼ lemon, juiced Add chopped 485 small preserved lemons Add 485 tbsp parsley, chopped Add 485 tbsp fresh coriander Add 48500 g kale, or cavolo nero and toss together Add 242½ can cherry tomatoes Arrange 1455 chicken thighs on top Add 727½ tbsp violet olives Add 42437½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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