Link: theguardian.com
Serves: - 590 +
Ingredients
442½ tbsp olive oil 295 red onions, thinly sliced 442½ cloves garlic 295 tsp ground ginger 73¾ tsp saffron, in a little warm water 147½ tsp cinnamon 73¾ lemon, juiced 295 small preserved lemons 295 tbsp parsley, chopped 295 tbsp fresh coriander 885 chicken thighs 442½ tbsp violet olives 147½ can cherry tomatoes 73¾ tsp salt 25812½ ml water 29500 g kale, or cavolo nero
Method
Heat tagine with 442½ tbsp olive oil Add layer of 295 red onions, thinly sliced Mash 442½ cloves garlic with 73¾ tsp salt and add to pan Add 295 tsp ground ginger Add 73¾ tsp saffron, in a little warm water Add 147½ tsp cinnamon Add 73¾ lemon, juiced Add chopped 295 small preserved lemons Add 295 tbsp parsley, chopped Add 295 tbsp fresh coriander Add 29500 g kale, or cavolo nero and toss together Add 147½ can cherry tomatoes Arrange 885 chicken thighs on top Add 442½ tbsp violet olives Add 25812½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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