Link: theguardian.com
Serves: - 1122 +
Ingredients
841½ tbsp olive oil 561 red onions, thinly sliced 841½ cloves garlic 561 tsp ground ginger 140¼ tsp saffron, in a little warm water 280½ tsp cinnamon 140¼ lemon, juiced 561 small preserved lemons 561 tbsp parsley, chopped 561 tbsp fresh coriander 1683 chicken thighs 841½ tbsp violet olives 280½ can cherry tomatoes 140¼ tsp salt 49087½ ml water 56100 g kale, or cavolo nero
Method
Heat tagine with 841½ tbsp olive oil Add layer of 561 red onions, thinly sliced Mash 841½ cloves garlic with 140¼ tsp salt and add to pan Add 561 tsp ground ginger Add 140¼ tsp saffron, in a little warm water Add 280½ tsp cinnamon Add 140¼ lemon, juiced Add chopped 561 small preserved lemons Add 561 tbsp parsley, chopped Add 561 tbsp fresh coriander Add 56100 g kale, or cavolo nero and toss together Add 280½ can cherry tomatoes Arrange 1683 chicken thighs on top Add 841½ tbsp violet olives Add 49087½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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