Link: theguardian.com
Serves: - 506 +
Ingredients
379½ tbsp olive oil 253 red onions, thinly sliced 379½ cloves garlic 253 tsp ground ginger 63¼ tsp saffron, in a little warm water 126½ tsp cinnamon 63¼ lemon, juiced 253 small preserved lemons 253 tbsp parsley, chopped 253 tbsp fresh coriander 759 chicken thighs 379½ tbsp violet olives 126½ can cherry tomatoes 63¼ tsp salt 22137½ ml water 25300 g kale, or cavolo nero
Method
Heat tagine with 379½ tbsp olive oil Add layer of 253 red onions, thinly sliced Mash 379½ cloves garlic with 63¼ tsp salt and add to pan Add 253 tsp ground ginger Add 63¼ tsp saffron, in a little warm water Add 126½ tsp cinnamon Add 63¼ lemon, juiced Add chopped 253 small preserved lemons Add 253 tbsp parsley, chopped Add 253 tbsp fresh coriander Add 25300 g kale, or cavolo nero and toss together Add 126½ can cherry tomatoes Arrange 759 chicken thighs on top Add 379½ tbsp violet olives Add 22137½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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