Link: theguardian.com
Serves: - 1162 +
Ingredients
871½ tbsp olive oil 581 red onions, thinly sliced 871½ cloves garlic 581 tsp ground ginger 145¼ tsp saffron, in a little warm water 290½ tsp cinnamon 145¼ lemon, juiced 581 small preserved lemons 581 tbsp parsley, chopped 581 tbsp fresh coriander 1743 chicken thighs 871½ tbsp violet olives 290½ can cherry tomatoes 145¼ tsp salt 50837½ ml water 58100 g kale, or cavolo nero
Method
Heat tagine with 871½ tbsp olive oil Add layer of 581 red onions, thinly sliced Mash 871½ cloves garlic with 145¼ tsp salt and add to pan Add 581 tsp ground ginger Add 145¼ tsp saffron, in a little warm water Add 290½ tsp cinnamon Add 145¼ lemon, juiced Add chopped 581 small preserved lemons Add 581 tbsp parsley, chopped Add 581 tbsp fresh coriander Add 58100 g kale, or cavolo nero and toss together Add 290½ can cherry tomatoes Arrange 1743 chicken thighs on top Add 871½ tbsp violet olives Add 50837½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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