Link: theguardian.com
Serves: - 518 +
Ingredients
388½ tbsp olive oil 259 red onions, thinly sliced 388½ cloves garlic 259 tsp ground ginger 64¾ tsp saffron, in a little warm water 129½ tsp cinnamon 64¾ lemon, juiced 259 small preserved lemons 259 tbsp parsley, chopped 259 tbsp fresh coriander 777 chicken thighs 388½ tbsp violet olives 129½ can cherry tomatoes 64¾ tsp salt 22662½ ml water 25900 g kale, or cavolo nero
Method
Heat tagine with 388½ tbsp olive oil Add layer of 259 red onions, thinly sliced Mash 388½ cloves garlic with 64¾ tsp salt and add to pan Add 259 tsp ground ginger Add 64¾ tsp saffron, in a little warm water Add 129½ tsp cinnamon Add 64¾ lemon, juiced Add chopped 259 small preserved lemons Add 259 tbsp parsley, chopped Add 259 tbsp fresh coriander Add 25900 g kale, or cavolo nero and toss together Add 129½ can cherry tomatoes Arrange 777 chicken thighs on top Add 388½ tbsp violet olives Add 22662½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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