Link: theguardian.com
Serves: - 1070 +
Ingredients
802½ tbsp olive oil 535 red onions, thinly sliced 802½ cloves garlic 535 tsp ground ginger 133¾ tsp saffron, in a little warm water 267½ tsp cinnamon 133¾ lemon, juiced 535 small preserved lemons 535 tbsp parsley, chopped 535 tbsp fresh coriander 1605 chicken thighs 802½ tbsp violet olives 267½ can cherry tomatoes 133¾ tsp salt 46812½ ml water 53500 g kale, or cavolo nero
Method
Heat tagine with 802½ tbsp olive oil Add layer of 535 red onions, thinly sliced Mash 802½ cloves garlic with 133¾ tsp salt and add to pan Add 535 tsp ground ginger Add 133¾ tsp saffron, in a little warm water Add 267½ tsp cinnamon Add 133¾ lemon, juiced Add chopped 535 small preserved lemons Add 535 tbsp parsley, chopped Add 535 tbsp fresh coriander Add 53500 g kale, or cavolo nero and toss together Add 267½ can cherry tomatoes Arrange 1605 chicken thighs on top Add 802½ tbsp violet olives Add 46812½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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