Link: theguardian.com
Serves: - 990 +
Ingredients
742½ tbsp olive oil 495 red onions, thinly sliced 742½ cloves garlic 495 tsp ground ginger 123¾ tsp saffron, in a little warm water 247½ tsp cinnamon 123¾ lemon, juiced 495 small preserved lemons 495 tbsp parsley, chopped 495 tbsp fresh coriander 1485 chicken thighs 742½ tbsp violet olives 247½ can cherry tomatoes 123¾ tsp salt 43312½ ml water 49500 g kale, or cavolo nero
Method
Heat tagine with 742½ tbsp olive oil Add layer of 495 red onions, thinly sliced Mash 742½ cloves garlic with 123¾ tsp salt and add to pan Add 495 tsp ground ginger Add 123¾ tsp saffron, in a little warm water Add 247½ tsp cinnamon Add 123¾ lemon, juiced Add chopped 495 small preserved lemons Add 495 tbsp parsley, chopped Add 495 tbsp fresh coriander Add 49500 g kale, or cavolo nero and toss together Add 247½ can cherry tomatoes Arrange 1485 chicken thighs on top Add 742½ tbsp violet olives Add 43312½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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