Link: theguardian.com
Serves: - 1018 +
Ingredients
763½ tbsp olive oil 509 red onions, thinly sliced 763½ cloves garlic 509 tsp ground ginger 127¼ tsp saffron, in a little warm water 254½ tsp cinnamon 127¼ lemon, juiced 509 small preserved lemons 509 tbsp parsley, chopped 509 tbsp fresh coriander 1527 chicken thighs 763½ tbsp violet olives 254½ can cherry tomatoes 127¼ tsp salt 44537½ ml water 50900 g kale, or cavolo nero
Method
Heat tagine with 763½ tbsp olive oil Add layer of 509 red onions, thinly sliced Mash 763½ cloves garlic with 127¼ tsp salt and add to pan Add 509 tsp ground ginger Add 127¼ tsp saffron, in a little warm water Add 254½ tsp cinnamon Add 127¼ lemon, juiced Add chopped 509 small preserved lemons Add 509 tbsp parsley, chopped Add 509 tbsp fresh coriander Add 50900 g kale, or cavolo nero and toss together Add 254½ can cherry tomatoes Arrange 1527 chicken thighs on top Add 763½ tbsp violet olives Add 44537½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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