Link: theguardian.com
Serves: - 1158 +
Ingredients
868½ tbsp olive oil 579 red onions, thinly sliced 868½ cloves garlic 579 tsp ground ginger 144¾ tsp saffron, in a little warm water 289½ tsp cinnamon 144¾ lemon, juiced 579 small preserved lemons 579 tbsp parsley, chopped 579 tbsp fresh coriander 1737 chicken thighs 868½ tbsp violet olives 289½ can cherry tomatoes 144¾ tsp salt 50662½ ml water 57900 g kale, or cavolo nero
Method
Heat tagine with 868½ tbsp olive oil Add layer of 579 red onions, thinly sliced Mash 868½ cloves garlic with 144¾ tsp salt and add to pan Add 579 tsp ground ginger Add 144¾ tsp saffron, in a little warm water Add 289½ tsp cinnamon Add 144¾ lemon, juiced Add chopped 579 small preserved lemons Add 579 tbsp parsley, chopped Add 579 tbsp fresh coriander Add 57900 g kale, or cavolo nero and toss together Add 289½ can cherry tomatoes Arrange 1737 chicken thighs on top Add 868½ tbsp violet olives Add 50662½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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