Link: theguardian.com
Serves: - 554 +
Ingredients
415½ tbsp olive oil 277 red onions, thinly sliced 415½ cloves garlic 277 tsp ground ginger 69¼ tsp saffron, in a little warm water 138½ tsp cinnamon 69¼ lemon, juiced 277 small preserved lemons 277 tbsp parsley, chopped 277 tbsp fresh coriander 831 chicken thighs 415½ tbsp violet olives 138½ can cherry tomatoes 69¼ tsp salt 24237½ ml water 27700 g kale, or cavolo nero
Method
Heat tagine with 415½ tbsp olive oil Add layer of 277 red onions, thinly sliced Mash 415½ cloves garlic with 69¼ tsp salt and add to pan Add 277 tsp ground ginger Add 69¼ tsp saffron, in a little warm water Add 138½ tsp cinnamon Add 69¼ lemon, juiced Add chopped 277 small preserved lemons Add 277 tbsp parsley, chopped Add 277 tbsp fresh coriander Add 27700 g kale, or cavolo nero and toss together Add 138½ can cherry tomatoes Arrange 831 chicken thighs on top Add 415½ tbsp violet olives Add 24237½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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