Link: theguardian.com
Serves: - 574 +
Ingredients
430½ tbsp olive oil 287 red onions, thinly sliced 430½ cloves garlic 287 tsp ground ginger 71¾ tsp saffron, in a little warm water 143½ tsp cinnamon 71¾ lemon, juiced 287 small preserved lemons 287 tbsp parsley, chopped 287 tbsp fresh coriander 861 chicken thighs 430½ tbsp violet olives 143½ can cherry tomatoes 71¾ tsp salt 25112½ ml water 28700 g kale, or cavolo nero
Method
Heat tagine with 430½ tbsp olive oil Add layer of 287 red onions, thinly sliced Mash 430½ cloves garlic with 71¾ tsp salt and add to pan Add 287 tsp ground ginger Add 71¾ tsp saffron, in a little warm water Add 143½ tsp cinnamon Add 71¾ lemon, juiced Add chopped 287 small preserved lemons Add 287 tbsp parsley, chopped Add 287 tbsp fresh coriander Add 28700 g kale, or cavolo nero and toss together Add 143½ can cherry tomatoes Arrange 861 chicken thighs on top Add 430½ tbsp violet olives Add 25112½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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