Link: theguardian.com
Serves: - 1058 +
Ingredients
793½ tbsp olive oil 529 red onions, thinly sliced 793½ cloves garlic 529 tsp ground ginger 132¼ tsp saffron, in a little warm water 264½ tsp cinnamon 132¼ lemon, juiced 529 small preserved lemons 529 tbsp parsley, chopped 529 tbsp fresh coriander 1587 chicken thighs 793½ tbsp violet olives 264½ can cherry tomatoes 132¼ tsp salt 46287½ ml water 52900 g kale, or cavolo nero
Method
Heat tagine with 793½ tbsp olive oil Add layer of 529 red onions, thinly sliced Mash 793½ cloves garlic with 132¼ tsp salt and add to pan Add 529 tsp ground ginger Add 132¼ tsp saffron, in a little warm water Add 264½ tsp cinnamon Add 132¼ lemon, juiced Add chopped 529 small preserved lemons Add 529 tbsp parsley, chopped Add 529 tbsp fresh coriander Add 52900 g kale, or cavolo nero and toss together Add 264½ can cherry tomatoes Arrange 1587 chicken thighs on top Add 793½ tbsp violet olives Add 46287½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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