Link: theguardian.com
Serves: - 598 +
Ingredients
448½ tbsp olive oil 299 red onions, thinly sliced 448½ cloves garlic 299 tsp ground ginger 74¾ tsp saffron, in a little warm water 149½ tsp cinnamon 74¾ lemon, juiced 299 small preserved lemons 299 tbsp parsley, chopped 299 tbsp fresh coriander 897 chicken thighs 448½ tbsp violet olives 149½ can cherry tomatoes 74¾ tsp salt 26162½ ml water 29900 g kale, or cavolo nero
Method
Heat tagine with 448½ tbsp olive oil Add layer of 299 red onions, thinly sliced Mash 448½ cloves garlic with 74¾ tsp salt and add to pan Add 299 tsp ground ginger Add 74¾ tsp saffron, in a little warm water Add 149½ tsp cinnamon Add 74¾ lemon, juiced Add chopped 299 small preserved lemons Add 299 tbsp parsley, chopped Add 299 tbsp fresh coriander Add 29900 g kale, or cavolo nero and toss together Add 149½ can cherry tomatoes Arrange 897 chicken thighs on top Add 448½ tbsp violet olives Add 26162½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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