Link: theguardian.com
Serves: - 578 +
Ingredients
433½ tbsp olive oil 289 red onions, thinly sliced 433½ cloves garlic 289 tsp ground ginger 72¼ tsp saffron, in a little warm water 144½ tsp cinnamon 72¼ lemon, juiced 289 small preserved lemons 289 tbsp parsley, chopped 289 tbsp fresh coriander 867 chicken thighs 433½ tbsp violet olives 144½ can cherry tomatoes 72¼ tsp salt 25287½ ml water 28900 g kale, or cavolo nero
Method
Heat tagine with 433½ tbsp olive oil Add layer of 289 red onions, thinly sliced Mash 433½ cloves garlic with 72¼ tsp salt and add to pan Add 289 tsp ground ginger Add 72¼ tsp saffron, in a little warm water Add 144½ tsp cinnamon Add 72¼ lemon, juiced Add chopped 289 small preserved lemons Add 289 tbsp parsley, chopped Add 289 tbsp fresh coriander Add 28900 g kale, or cavolo nero and toss together Add 144½ can cherry tomatoes Arrange 867 chicken thighs on top Add 433½ tbsp violet olives Add 25287½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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