Link: theguardian.com
Serves: - 1134 +
Ingredients
850½ tbsp olive oil 567 red onions, thinly sliced 850½ cloves garlic 567 tsp ground ginger 141¾ tsp saffron, in a little warm water 283½ tsp cinnamon 141¾ lemon, juiced 567 small preserved lemons 567 tbsp parsley, chopped 567 tbsp fresh coriander 1701 chicken thighs 850½ tbsp violet olives 283½ can cherry tomatoes 141¾ tsp salt 49612½ ml water 56700 g kale, or cavolo nero
Method
Heat tagine with 850½ tbsp olive oil Add layer of 567 red onions, thinly sliced Mash 850½ cloves garlic with 141¾ tsp salt and add to pan Add 567 tsp ground ginger Add 141¾ tsp saffron, in a little warm water Add 283½ tsp cinnamon Add 141¾ lemon, juiced Add chopped 567 small preserved lemons Add 567 tbsp parsley, chopped Add 567 tbsp fresh coriander Add 56700 g kale, or cavolo nero and toss together Add 283½ can cherry tomatoes Arrange 1701 chicken thighs on top Add 850½ tbsp violet olives Add 49612½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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