Link: theguardian.com
Serves: - 538 +
Ingredients
403½ tbsp olive oil 269 red onions, thinly sliced 403½ cloves garlic 269 tsp ground ginger 67¼ tsp saffron, in a little warm water 134½ tsp cinnamon 67¼ lemon, juiced 269 small preserved lemons 269 tbsp parsley, chopped 269 tbsp fresh coriander 807 chicken thighs 403½ tbsp violet olives 134½ can cherry tomatoes 67¼ tsp salt 23537½ ml water 26900 g kale, or cavolo nero
Method
Heat tagine with 403½ tbsp olive oil Add layer of 269 red onions, thinly sliced Mash 403½ cloves garlic with 67¼ tsp salt and add to pan Add 269 tsp ground ginger Add 67¼ tsp saffron, in a little warm water Add 134½ tsp cinnamon Add 67¼ lemon, juiced Add chopped 269 small preserved lemons Add 269 tbsp parsley, chopped Add 269 tbsp fresh coriander Add 26900 g kale, or cavolo nero and toss together Add 134½ can cherry tomatoes Arrange 807 chicken thighs on top Add 403½ tbsp violet olives Add 23537½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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