Link: theguardian.com
Serves: - 546 +
Ingredients
409½ tbsp olive oil 273 red onions, thinly sliced 409½ cloves garlic 273 tsp ground ginger 68¼ tsp saffron, in a little warm water 136½ tsp cinnamon 68¼ lemon, juiced 273 small preserved lemons 273 tbsp parsley, chopped 273 tbsp fresh coriander 819 chicken thighs 409½ tbsp violet olives 136½ can cherry tomatoes 68¼ tsp salt 23887½ ml water 27300 g kale, or cavolo nero
Method
Heat tagine with 409½ tbsp olive oil Add layer of 273 red onions, thinly sliced Mash 409½ cloves garlic with 68¼ tsp salt and add to pan Add 273 tsp ground ginger Add 68¼ tsp saffron, in a little warm water Add 136½ tsp cinnamon Add 68¼ lemon, juiced Add chopped 273 small preserved lemons Add 273 tbsp parsley, chopped Add 273 tbsp fresh coriander Add 27300 g kale, or cavolo nero and toss together Add 136½ can cherry tomatoes Arrange 819 chicken thighs on top Add 409½ tbsp violet olives Add 23887½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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