Link: theguardian.com
Serves: - 582 +
Ingredients
436½ tbsp olive oil 291 red onions, thinly sliced 436½ cloves garlic 291 tsp ground ginger 72¾ tsp saffron, in a little warm water 145½ tsp cinnamon 72¾ lemon, juiced 291 small preserved lemons 291 tbsp parsley, chopped 291 tbsp fresh coriander 873 chicken thighs 436½ tbsp violet olives 145½ can cherry tomatoes 72¾ tsp salt 25462½ ml water 29100 g kale, or cavolo nero
Method
Heat tagine with 436½ tbsp olive oil Add layer of 291 red onions, thinly sliced Mash 436½ cloves garlic with 72¾ tsp salt and add to pan Add 291 tsp ground ginger Add 72¾ tsp saffron, in a little warm water Add 145½ tsp cinnamon Add 72¾ lemon, juiced Add chopped 291 small preserved lemons Add 291 tbsp parsley, chopped Add 291 tbsp fresh coriander Add 29100 g kale, or cavolo nero and toss together Add 145½ can cherry tomatoes Arrange 873 chicken thighs on top Add 436½ tbsp violet olives Add 25462½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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