Link: theguardian.com
Serves: - 558 +
Ingredients
418½ tbsp olive oil 279 red onions, thinly sliced 418½ cloves garlic 279 tsp ground ginger 69¾ tsp saffron, in a little warm water 139½ tsp cinnamon 69¾ lemon, juiced 279 small preserved lemons 279 tbsp parsley, chopped 279 tbsp fresh coriander 837 chicken thighs 418½ tbsp violet olives 139½ can cherry tomatoes 69¾ tsp salt 24412½ ml water 27900 g kale, or cavolo nero
Method
Heat tagine with 418½ tbsp olive oil Add layer of 279 red onions, thinly sliced Mash 418½ cloves garlic with 69¾ tsp salt and add to pan Add 279 tsp ground ginger Add 69¾ tsp saffron, in a little warm water Add 139½ tsp cinnamon Add 69¾ lemon, juiced Add chopped 279 small preserved lemons Add 279 tbsp parsley, chopped Add 279 tbsp fresh coriander Add 27900 g kale, or cavolo nero and toss together Add 139½ can cherry tomatoes Arrange 837 chicken thighs on top Add 418½ tbsp violet olives Add 24412½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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