Link: theguardian.com
Serves: - 1106 +
Ingredients
829½ tbsp olive oil 553 red onions, thinly sliced 829½ cloves garlic 553 tsp ground ginger 138¼ tsp saffron, in a little warm water 276½ tsp cinnamon 138¼ lemon, juiced 553 small preserved lemons 553 tbsp parsley, chopped 553 tbsp fresh coriander 1659 chicken thighs 829½ tbsp violet olives 276½ can cherry tomatoes 138¼ tsp salt 48387½ ml water 55300 g kale, or cavolo nero
Method
Heat tagine with 829½ tbsp olive oil Add layer of 553 red onions, thinly sliced Mash 829½ cloves garlic with 138¼ tsp salt and add to pan Add 553 tsp ground ginger Add 138¼ tsp saffron, in a little warm water Add 276½ tsp cinnamon Add 138¼ lemon, juiced Add chopped 553 small preserved lemons Add 553 tbsp parsley, chopped Add 553 tbsp fresh coriander Add 55300 g kale, or cavolo nero and toss together Add 276½ can cherry tomatoes Arrange 1659 chicken thighs on top Add 829½ tbsp violet olives Add 48387½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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