Link: theguardian.com
Serves: - 1194 +
Ingredients
895½ tbsp olive oil 597 red onions, thinly sliced 895½ cloves garlic 597 tsp ground ginger 149¼ tsp saffron, in a little warm water 298½ tsp cinnamon 149¼ lemon, juiced 597 small preserved lemons 597 tbsp parsley, chopped 597 tbsp fresh coriander 1791 chicken thighs 895½ tbsp violet olives 298½ can cherry tomatoes 149¼ tsp salt 52237½ ml water 59700 g kale, or cavolo nero
Method
Heat tagine with 895½ tbsp olive oil Add layer of 597 red onions, thinly sliced Mash 895½ cloves garlic with 149¼ tsp salt and add to pan Add 597 tsp ground ginger Add 149¼ tsp saffron, in a little warm water Add 298½ tsp cinnamon Add 149¼ lemon, juiced Add chopped 597 small preserved lemons Add 597 tbsp parsley, chopped Add 597 tbsp fresh coriander Add 59700 g kale, or cavolo nero and toss together Add 298½ can cherry tomatoes Arrange 1791 chicken thighs on top Add 895½ tbsp violet olives Add 52237½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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