Link: theguardian.com
Serves: - 1170 +
Ingredients
877½ tbsp olive oil 585 red onions, thinly sliced 877½ cloves garlic 585 tsp ground ginger 146¼ tsp saffron, in a little warm water 292½ tsp cinnamon 146¼ lemon, juiced 585 small preserved lemons 585 tbsp parsley, chopped 585 tbsp fresh coriander 1755 chicken thighs 877½ tbsp violet olives 292½ can cherry tomatoes 146¼ tsp salt 51187½ ml water 58500 g kale, or cavolo nero
Method
Heat tagine with 877½ tbsp olive oil Add layer of 585 red onions, thinly sliced Mash 877½ cloves garlic with 146¼ tsp salt and add to pan Add 585 tsp ground ginger Add 146¼ tsp saffron, in a little warm water Add 292½ tsp cinnamon Add 146¼ lemon, juiced Add chopped 585 small preserved lemons Add 585 tbsp parsley, chopped Add 585 tbsp fresh coriander Add 58500 g kale, or cavolo nero and toss together Add 292½ can cherry tomatoes Arrange 1755 chicken thighs on top Add 877½ tbsp violet olives Add 51187½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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