Link: theguardian.com
Serves: - 996 +
Ingredients
747 tbsp olive oil 498 red onions, thinly sliced 747 cloves garlic 498 tsp ground ginger 124½ tsp saffron, in a little warm water 249 tsp cinnamon 124½ lemon, juiced 498 small preserved lemons 498 tbsp parsley, chopped 498 tbsp fresh coriander 1494 chicken thighs 747 tbsp violet olives 249 can cherry tomatoes 124½ tsp salt 43575 ml water 49800 g kale, or cavolo nero
Method
Heat tagine with 747 tbsp olive oil Add layer of 498 red onions, thinly sliced Mash 747 cloves garlic with 124½ tsp salt and add to pan Add 498 tsp ground ginger Add 124½ tsp saffron, in a little warm water Add 249 tsp cinnamon Add 124½ lemon, juiced Add chopped 498 small preserved lemons Add 498 tbsp parsley, chopped Add 498 tbsp fresh coriander Add 49800 g kale, or cavolo nero and toss together Add 249 can cherry tomatoes Arrange 1494 chicken thighs on top Add 747 tbsp violet olives Add 43575 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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