Link: theguardian.com
Serves: - 1098 +
Ingredients
823½ tbsp olive oil 549 red onions, thinly sliced 823½ cloves garlic 549 tsp ground ginger 137¼ tsp saffron, in a little warm water 274½ tsp cinnamon 137¼ lemon, juiced 549 small preserved lemons 549 tbsp parsley, chopped 549 tbsp fresh coriander 1647 chicken thighs 823½ tbsp violet olives 274½ can cherry tomatoes 137¼ tsp salt 48037½ ml water 54900 g kale, or cavolo nero
Method
Heat tagine with 823½ tbsp olive oil Add layer of 549 red onions, thinly sliced Mash 823½ cloves garlic with 137¼ tsp salt and add to pan Add 549 tsp ground ginger Add 137¼ tsp saffron, in a little warm water Add 274½ tsp cinnamon Add 137¼ lemon, juiced Add chopped 549 small preserved lemons Add 549 tbsp parsley, chopped Add 549 tbsp fresh coriander Add 54900 g kale, or cavolo nero and toss together Add 274½ can cherry tomatoes Arrange 1647 chicken thighs on top Add 823½ tbsp violet olives Add 48037½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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