Link: theguardian.com
Serves: - 1094 +
Ingredients
820½ tbsp olive oil 547 red onions, thinly sliced 820½ cloves garlic 547 tsp ground ginger 136¾ tsp saffron, in a little warm water 273½ tsp cinnamon 136¾ lemon, juiced 547 small preserved lemons 547 tbsp parsley, chopped 547 tbsp fresh coriander 1641 chicken thighs 820½ tbsp violet olives 273½ can cherry tomatoes 136¾ tsp salt 47862½ ml water 54700 g kale, or cavolo nero
Method
Heat tagine with 820½ tbsp olive oil Add layer of 547 red onions, thinly sliced Mash 820½ cloves garlic with 136¾ tsp salt and add to pan Add 547 tsp ground ginger Add 136¾ tsp saffron, in a little warm water Add 273½ tsp cinnamon Add 136¾ lemon, juiced Add chopped 547 small preserved lemons Add 547 tbsp parsley, chopped Add 547 tbsp fresh coriander Add 54700 g kale, or cavolo nero and toss together Add 273½ can cherry tomatoes Arrange 1641 chicken thighs on top Add 820½ tbsp violet olives Add 47862½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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