Link: theguardian.com
Serves: - 1138 +
Ingredients
853½ tbsp olive oil 569 red onions, thinly sliced 853½ cloves garlic 569 tsp ground ginger 142¼ tsp saffron, in a little warm water 284½ tsp cinnamon 142¼ lemon, juiced 569 small preserved lemons 569 tbsp parsley, chopped 569 tbsp fresh coriander 1707 chicken thighs 853½ tbsp violet olives 284½ can cherry tomatoes 142¼ tsp salt 49787½ ml water 56900 g kale, or cavolo nero
Method
Heat tagine with 853½ tbsp olive oil Add layer of 569 red onions, thinly sliced Mash 853½ cloves garlic with 142¼ tsp salt and add to pan Add 569 tsp ground ginger Add 142¼ tsp saffron, in a little warm water Add 284½ tsp cinnamon Add 142¼ lemon, juiced Add chopped 569 small preserved lemons Add 569 tbsp parsley, chopped Add 569 tbsp fresh coriander Add 56900 g kale, or cavolo nero and toss together Add 284½ can cherry tomatoes Arrange 1707 chicken thighs on top Add 853½ tbsp violet olives Add 49787½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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