Link: theguardian.com
Serves: - 498 +
Ingredients
373½ tbsp olive oil 249 red onions, thinly sliced 373½ cloves garlic 249 tsp ground ginger 62¼ tsp saffron, in a little warm water 124½ tsp cinnamon 62¼ lemon, juiced 249 small preserved lemons 249 tbsp parsley, chopped 249 tbsp fresh coriander 747 chicken thighs 373½ tbsp violet olives 124½ can cherry tomatoes 62¼ tsp salt 21787½ ml water 24900 g kale, or cavolo nero
Method
Heat tagine with 373½ tbsp olive oil Add layer of 249 red onions, thinly sliced Mash 373½ cloves garlic with 62¼ tsp salt and add to pan Add 249 tsp ground ginger Add 62¼ tsp saffron, in a little warm water Add 124½ tsp cinnamon Add 62¼ lemon, juiced Add chopped 249 small preserved lemons Add 249 tbsp parsley, chopped Add 249 tbsp fresh coriander Add 24900 g kale, or cavolo nero and toss together Add 124½ can cherry tomatoes Arrange 747 chicken thighs on top Add 373½ tbsp violet olives Add 21787½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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