Link: theguardian.com
Serves: - 534 +
Ingredients
400½ tbsp olive oil 267 red onions, thinly sliced 400½ cloves garlic 267 tsp ground ginger 66¾ tsp saffron, in a little warm water 133½ tsp cinnamon 66¾ lemon, juiced 267 small preserved lemons 267 tbsp parsley, chopped 267 tbsp fresh coriander 801 chicken thighs 400½ tbsp violet olives 133½ can cherry tomatoes 66¾ tsp salt 23362½ ml water 26700 g kale, or cavolo nero
Method
Heat tagine with 400½ tbsp olive oil Add layer of 267 red onions, thinly sliced Mash 400½ cloves garlic with 66¾ tsp salt and add to pan Add 267 tsp ground ginger Add 66¾ tsp saffron, in a little warm water Add 133½ tsp cinnamon Add 66¾ lemon, juiced Add chopped 267 small preserved lemons Add 267 tbsp parsley, chopped Add 267 tbsp fresh coriander Add 26700 g kale, or cavolo nero and toss together Add 133½ can cherry tomatoes Arrange 801 chicken thighs on top Add 400½ tbsp violet olives Add 23362½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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