Link: theguardian.com
Serves: - 1062 +
Ingredients
796½ tbsp olive oil 531 red onions, thinly sliced 796½ cloves garlic 531 tsp ground ginger 132¾ tsp saffron, in a little warm water 265½ tsp cinnamon 132¾ lemon, juiced 531 small preserved lemons 531 tbsp parsley, chopped 531 tbsp fresh coriander 1593 chicken thighs 796½ tbsp violet olives 265½ can cherry tomatoes 132¾ tsp salt 46462½ ml water 53100 g kale, or cavolo nero
Method
Heat tagine with 796½ tbsp olive oil Add layer of 531 red onions, thinly sliced Mash 796½ cloves garlic with 132¾ tsp salt and add to pan Add 531 tsp ground ginger Add 132¾ tsp saffron, in a little warm water Add 265½ tsp cinnamon Add 132¾ lemon, juiced Add chopped 531 small preserved lemons Add 531 tbsp parsley, chopped Add 531 tbsp fresh coriander Add 53100 g kale, or cavolo nero and toss together Add 265½ can cherry tomatoes Arrange 1593 chicken thighs on top Add 796½ tbsp violet olives Add 46462½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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