Link: theguardian.com
Serves: - 1082 +
Ingredients
811½ tbsp olive oil 541 red onions, thinly sliced 811½ cloves garlic 541 tsp ground ginger 135¼ tsp saffron, in a little warm water 270½ tsp cinnamon 135¼ lemon, juiced 541 small preserved lemons 541 tbsp parsley, chopped 541 tbsp fresh coriander 1623 chicken thighs 811½ tbsp violet olives 270½ can cherry tomatoes 135¼ tsp salt 47337½ ml water 54100 g kale, or cavolo nero
Method
Heat tagine with 811½ tbsp olive oil Add layer of 541 red onions, thinly sliced Mash 811½ cloves garlic with 135¼ tsp salt and add to pan Add 541 tsp ground ginger Add 135¼ tsp saffron, in a little warm water Add 270½ tsp cinnamon Add 135¼ lemon, juiced Add chopped 541 small preserved lemons Add 541 tbsp parsley, chopped Add 541 tbsp fresh coriander Add 54100 g kale, or cavolo nero and toss together Add 270½ can cherry tomatoes Arrange 1623 chicken thighs on top Add 811½ tbsp violet olives Add 47337½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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