Link: theguardian.com
Serves: - 1074 +
Ingredients
805½ tbsp olive oil 537 red onions, thinly sliced 805½ cloves garlic 537 tsp ground ginger 134¼ tsp saffron, in a little warm water 268½ tsp cinnamon 134¼ lemon, juiced 537 small preserved lemons 537 tbsp parsley, chopped 537 tbsp fresh coriander 1611 chicken thighs 805½ tbsp violet olives 268½ can cherry tomatoes 134¼ tsp salt 46987½ ml water 53700 g kale, or cavolo nero
Method
Heat tagine with 805½ tbsp olive oil Add layer of 537 red onions, thinly sliced Mash 805½ cloves garlic with 134¼ tsp salt and add to pan Add 537 tsp ground ginger Add 134¼ tsp saffron, in a little warm water Add 268½ tsp cinnamon Add 134¼ lemon, juiced Add chopped 537 small preserved lemons Add 537 tbsp parsley, chopped Add 537 tbsp fresh coriander Add 53700 g kale, or cavolo nero and toss together Add 268½ can cherry tomatoes Arrange 1611 chicken thighs on top Add 805½ tbsp violet olives Add 46987½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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