Link: theguardian.com
Serves: - 1090 +
Ingredients
817½ tbsp olive oil 545 red onions, thinly sliced 817½ cloves garlic 545 tsp ground ginger 136¼ tsp saffron, in a little warm water 272½ tsp cinnamon 136¼ lemon, juiced 545 small preserved lemons 545 tbsp parsley, chopped 545 tbsp fresh coriander 1635 chicken thighs 817½ tbsp violet olives 272½ can cherry tomatoes 136¼ tsp salt 47687½ ml water 54500 g kale, or cavolo nero
Method
Heat tagine with 817½ tbsp olive oil Add layer of 545 red onions, thinly sliced Mash 817½ cloves garlic with 136¼ tsp salt and add to pan Add 545 tsp ground ginger Add 136¼ tsp saffron, in a little warm water Add 272½ tsp cinnamon Add 136¼ lemon, juiced Add chopped 545 small preserved lemons Add 545 tbsp parsley, chopped Add 545 tbsp fresh coriander Add 54500 g kale, or cavolo nero and toss together Add 272½ can cherry tomatoes Arrange 1635 chicken thighs on top Add 817½ tbsp violet olives Add 47687½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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