Link: theguardian.com
Serves: - 1178 +
Ingredients
883½ tbsp olive oil 589 red onions, thinly sliced 883½ cloves garlic 589 tsp ground ginger 147¼ tsp saffron, in a little warm water 294½ tsp cinnamon 147¼ lemon, juiced 589 small preserved lemons 589 tbsp parsley, chopped 589 tbsp fresh coriander 1767 chicken thighs 883½ tbsp violet olives 294½ can cherry tomatoes 147¼ tsp salt 51537½ ml water 58900 g kale, or cavolo nero
Method
Heat tagine with 883½ tbsp olive oil Add layer of 589 red onions, thinly sliced Mash 883½ cloves garlic with 147¼ tsp salt and add to pan Add 589 tsp ground ginger Add 147¼ tsp saffron, in a little warm water Add 294½ tsp cinnamon Add 147¼ lemon, juiced Add chopped 589 small preserved lemons Add 589 tbsp parsley, chopped Add 589 tbsp fresh coriander Add 58900 g kale, or cavolo nero and toss together Add 294½ can cherry tomatoes Arrange 1767 chicken thighs on top Add 883½ tbsp violet olives Add 51537½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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