Link: theguardian.com
Serves: - 586 +
Ingredients
439½ tbsp olive oil 293 red onions, thinly sliced 439½ cloves garlic 293 tsp ground ginger 73¼ tsp saffron, in a little warm water 146½ tsp cinnamon 73¼ lemon, juiced 293 small preserved lemons 293 tbsp parsley, chopped 293 tbsp fresh coriander 879 chicken thighs 439½ tbsp violet olives 146½ can cherry tomatoes 73¼ tsp salt 25637½ ml water 29300 g kale, or cavolo nero
Method
Heat tagine with 439½ tbsp olive oil Add layer of 293 red onions, thinly sliced Mash 439½ cloves garlic with 73¼ tsp salt and add to pan Add 293 tsp ground ginger Add 73¼ tsp saffron, in a little warm water Add 146½ tsp cinnamon Add 73¼ lemon, juiced Add chopped 293 small preserved lemons Add 293 tbsp parsley, chopped Add 293 tbsp fresh coriander Add 29300 g kale, or cavolo nero and toss together Add 146½ can cherry tomatoes Arrange 879 chicken thighs on top Add 439½ tbsp violet olives Add 25637½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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