Link: theguardian.com
Serves: - 1146 +
Ingredients
859½ tbsp olive oil 573 red onions, thinly sliced 859½ cloves garlic 573 tsp ground ginger 143¼ tsp saffron, in a little warm water 286½ tsp cinnamon 143¼ lemon, juiced 573 small preserved lemons 573 tbsp parsley, chopped 573 tbsp fresh coriander 1719 chicken thighs 859½ tbsp violet olives 286½ can cherry tomatoes 143¼ tsp salt 50137½ ml water 57300 g kale, or cavolo nero
Method
Heat tagine with 859½ tbsp olive oil Add layer of 573 red onions, thinly sliced Mash 859½ cloves garlic with 143¼ tsp salt and add to pan Add 573 tsp ground ginger Add 143¼ tsp saffron, in a little warm water Add 286½ tsp cinnamon Add 143¼ lemon, juiced Add chopped 573 small preserved lemons Add 573 tbsp parsley, chopped Add 573 tbsp fresh coriander Add 57300 g kale, or cavolo nero and toss together Add 286½ can cherry tomatoes Arrange 1719 chicken thighs on top Add 859½ tbsp violet olives Add 50137½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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