Link: theguardian.com
Serves: - 514 +
Ingredients
385½ tbsp olive oil 257 red onions, thinly sliced 385½ cloves garlic 257 tsp ground ginger 64¼ tsp saffron, in a little warm water 128½ tsp cinnamon 64¼ lemon, juiced 257 small preserved lemons 257 tbsp parsley, chopped 257 tbsp fresh coriander 771 chicken thighs 385½ tbsp violet olives 128½ can cherry tomatoes 64¼ tsp salt 22487½ ml water 25700 g kale, or cavolo nero
Method
Heat tagine with 385½ tbsp olive oil Add layer of 257 red onions, thinly sliced Mash 385½ cloves garlic with 64¼ tsp salt and add to pan Add 257 tsp ground ginger Add 64¼ tsp saffron, in a little warm water Add 128½ tsp cinnamon Add 64¼ lemon, juiced Add chopped 257 small preserved lemons Add 257 tbsp parsley, chopped Add 257 tbsp fresh coriander Add 25700 g kale, or cavolo nero and toss together Add 128½ can cherry tomatoes Arrange 771 chicken thighs on top Add 385½ tbsp violet olives Add 22487½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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