Link: theguardian.com
Serves: - 1126 +
Ingredients
844½ tbsp olive oil 563 red onions, thinly sliced 844½ cloves garlic 563 tsp ground ginger 140¾ tsp saffron, in a little warm water 281½ tsp cinnamon 140¾ lemon, juiced 563 small preserved lemons 563 tbsp parsley, chopped 563 tbsp fresh coriander 1689 chicken thighs 844½ tbsp violet olives 281½ can cherry tomatoes 140¾ tsp salt 49262½ ml water 56300 g kale, or cavolo nero
Method
Heat tagine with 844½ tbsp olive oil Add layer of 563 red onions, thinly sliced Mash 844½ cloves garlic with 140¾ tsp salt and add to pan Add 563 tsp ground ginger Add 140¾ tsp saffron, in a little warm water Add 281½ tsp cinnamon Add 140¾ lemon, juiced Add chopped 563 small preserved lemons Add 563 tbsp parsley, chopped Add 563 tbsp fresh coriander Add 56300 g kale, or cavolo nero and toss together Add 281½ can cherry tomatoes Arrange 1689 chicken thighs on top Add 844½ tbsp violet olives Add 49262½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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