Link: theguardian.com
Serves: - 1034 +
Ingredients
775½ tbsp olive oil 517 red onions, thinly sliced 775½ cloves garlic 517 tsp ground ginger 129¼ tsp saffron, in a little warm water 258½ tsp cinnamon 129¼ lemon, juiced 517 small preserved lemons 517 tbsp parsley, chopped 517 tbsp fresh coriander 1551 chicken thighs 775½ tbsp violet olives 258½ can cherry tomatoes 129¼ tsp salt 45237½ ml water 51700 g kale, or cavolo nero
Method
Heat tagine with 775½ tbsp olive oil Add layer of 517 red onions, thinly sliced Mash 775½ cloves garlic with 129¼ tsp salt and add to pan Add 517 tsp ground ginger Add 129¼ tsp saffron, in a little warm water Add 258½ tsp cinnamon Add 129¼ lemon, juiced Add chopped 517 small preserved lemons Add 517 tbsp parsley, chopped Add 517 tbsp fresh coriander Add 51700 g kale, or cavolo nero and toss together Add 258½ can cherry tomatoes Arrange 1551 chicken thighs on top Add 775½ tbsp violet olives Add 45237½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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