Link: theguardian.com
Serves: - 522 +
Ingredients
391½ tbsp olive oil 261 red onions, thinly sliced 391½ cloves garlic 261 tsp ground ginger 65¼ tsp saffron, in a little warm water 130½ tsp cinnamon 65¼ lemon, juiced 261 small preserved lemons 261 tbsp parsley, chopped 261 tbsp fresh coriander 783 chicken thighs 391½ tbsp violet olives 130½ can cherry tomatoes 65¼ tsp salt 22837½ ml water 26100 g kale, or cavolo nero
Method
Heat tagine with 391½ tbsp olive oil Add layer of 261 red onions, thinly sliced Mash 391½ cloves garlic with 65¼ tsp salt and add to pan Add 261 tsp ground ginger Add 65¼ tsp saffron, in a little warm water Add 130½ tsp cinnamon Add 65¼ lemon, juiced Add chopped 261 small preserved lemons Add 261 tbsp parsley, chopped Add 261 tbsp fresh coriander Add 26100 g kale, or cavolo nero and toss together Add 130½ can cherry tomatoes Arrange 783 chicken thighs on top Add 391½ tbsp violet olives Add 22837½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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