Link: theguardian.com
Serves: - 1046 +
Ingredients
784½ tbsp olive oil 523 red onions, thinly sliced 784½ cloves garlic 523 tsp ground ginger 130¾ tsp saffron, in a little warm water 261½ tsp cinnamon 130¾ lemon, juiced 523 small preserved lemons 523 tbsp parsley, chopped 523 tbsp fresh coriander 1569 chicken thighs 784½ tbsp violet olives 261½ can cherry tomatoes 130¾ tsp salt 45762½ ml water 52300 g kale, or cavolo nero
Method
Heat tagine with 784½ tbsp olive oil Add layer of 523 red onions, thinly sliced Mash 784½ cloves garlic with 130¾ tsp salt and add to pan Add 523 tsp ground ginger Add 130¾ tsp saffron, in a little warm water Add 261½ tsp cinnamon Add 130¾ lemon, juiced Add chopped 523 small preserved lemons Add 523 tbsp parsley, chopped Add 523 tbsp fresh coriander Add 52300 g kale, or cavolo nero and toss together Add 261½ can cherry tomatoes Arrange 1569 chicken thighs on top Add 784½ tbsp violet olives Add 45762½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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