Link: theguardian.com
Serves: - 1190 +
Ingredients
892½ tbsp olive oil 595 red onions, thinly sliced 892½ cloves garlic 595 tsp ground ginger 148¾ tsp saffron, in a little warm water 297½ tsp cinnamon 148¾ lemon, juiced 595 small preserved lemons 595 tbsp parsley, chopped 595 tbsp fresh coriander 1785 chicken thighs 892½ tbsp violet olives 297½ can cherry tomatoes 148¾ tsp salt 52062½ ml water 59500 g kale, or cavolo nero
Method
Heat tagine with 892½ tbsp olive oil Add layer of 595 red onions, thinly sliced Mash 892½ cloves garlic with 148¾ tsp salt and add to pan Add 595 tsp ground ginger Add 148¾ tsp saffron, in a little warm water Add 297½ tsp cinnamon Add 148¾ lemon, juiced Add chopped 595 small preserved lemons Add 595 tbsp parsley, chopped Add 595 tbsp fresh coriander Add 59500 g kale, or cavolo nero and toss together Add 297½ can cherry tomatoes Arrange 1785 chicken thighs on top Add 892½ tbsp violet olives Add 52062½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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