Link: theguardian.com
Serves: - 494 +
Ingredients
370½ tbsp olive oil 247 red onions, thinly sliced 370½ cloves garlic 247 tsp ground ginger 61¾ tsp saffron, in a little warm water 123½ tsp cinnamon 61¾ lemon, juiced 247 small preserved lemons 247 tbsp parsley, chopped 247 tbsp fresh coriander 741 chicken thighs 370½ tbsp violet olives 123½ can cherry tomatoes 61¾ tsp salt 21612½ ml water 24700 g kale, or cavolo nero
Method
Heat tagine with 370½ tbsp olive oil Add layer of 247 red onions, thinly sliced Mash 370½ cloves garlic with 61¾ tsp salt and add to pan Add 247 tsp ground ginger Add 61¾ tsp saffron, in a little warm water Add 123½ tsp cinnamon Add 61¾ lemon, juiced Add chopped 247 small preserved lemons Add 247 tbsp parsley, chopped Add 247 tbsp fresh coriander Add 24700 g kale, or cavolo nero and toss together Add 123½ can cherry tomatoes Arrange 741 chicken thighs on top Add 370½ tbsp violet olives Add 21612½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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