Link: theguardian.com
Serves: - 1042 +
Ingredients
781½ tbsp olive oil 521 red onions, thinly sliced 781½ cloves garlic 521 tsp ground ginger 130¼ tsp saffron, in a little warm water 260½ tsp cinnamon 130¼ lemon, juiced 521 small preserved lemons 521 tbsp parsley, chopped 521 tbsp fresh coriander 1563 chicken thighs 781½ tbsp violet olives 260½ can cherry tomatoes 130¼ tsp salt 45587½ ml water 52100 g kale, or cavolo nero
Method
Heat tagine with 781½ tbsp olive oil Add layer of 521 red onions, thinly sliced Mash 781½ cloves garlic with 130¼ tsp salt and add to pan Add 521 tsp ground ginger Add 130¼ tsp saffron, in a little warm water Add 260½ tsp cinnamon Add 130¼ lemon, juiced Add chopped 521 small preserved lemons Add 521 tbsp parsley, chopped Add 521 tbsp fresh coriander Add 52100 g kale, or cavolo nero and toss together Add 260½ can cherry tomatoes Arrange 1563 chicken thighs on top Add 781½ tbsp violet olives Add 45587½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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