Link: theguardian.com
Serves: - 1166 +
Ingredients
874½ tbsp olive oil 583 red onions, thinly sliced 874½ cloves garlic 583 tsp ground ginger 145¾ tsp saffron, in a little warm water 291½ tsp cinnamon 145¾ lemon, juiced 583 small preserved lemons 583 tbsp parsley, chopped 583 tbsp fresh coriander 1749 chicken thighs 874½ tbsp violet olives 291½ can cherry tomatoes 145¾ tsp salt 51012½ ml water 58300 g kale, or cavolo nero
Method
Heat tagine with 874½ tbsp olive oil Add layer of 583 red onions, thinly sliced Mash 874½ cloves garlic with 145¾ tsp salt and add to pan Add 583 tsp ground ginger Add 145¾ tsp saffron, in a little warm water Add 291½ tsp cinnamon Add 145¾ lemon, juiced Add chopped 583 small preserved lemons Add 583 tbsp parsley, chopped Add 583 tbsp fresh coriander Add 58300 g kale, or cavolo nero and toss together Add 291½ can cherry tomatoes Arrange 1749 chicken thighs on top Add 874½ tbsp violet olives Add 51012½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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