Link: theguardian.com
Serves: - 1226 +
Ingredients
919½ tbsp olive oil 613 red onions, thinly sliced 919½ cloves garlic 613 tsp ground ginger 153¼ tsp saffron, in a little warm water 306½ tsp cinnamon 153¼ lemon, juiced 613 small preserved lemons 613 tbsp parsley, chopped 613 tbsp fresh coriander 1839 chicken thighs 919½ tbsp violet olives 306½ can cherry tomatoes 153¼ tsp salt 53637½ ml water 61300 g kale, or cavolo nero
Method
Heat tagine with 919½ tbsp olive oil Add layer of 613 red onions, thinly sliced Mash 919½ cloves garlic with 153¼ tsp salt and add to pan Add 613 tsp ground ginger Add 153¼ tsp saffron, in a little warm water Add 306½ tsp cinnamon Add 153¼ lemon, juiced Add chopped 613 small preserved lemons Add 613 tbsp parsley, chopped Add 613 tbsp fresh coriander Add 61300 g kale, or cavolo nero and toss together Add 306½ can cherry tomatoes Arrange 1839 chicken thighs on top Add 919½ tbsp violet olives Add 53637½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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