Link: theguardian.com
Serves: - 606 +
Ingredients
454½ tbsp olive oil 303 red onions, thinly sliced 454½ cloves garlic 303 tsp ground ginger 75¾ tsp saffron, in a little warm water 151½ tsp cinnamon 75¾ lemon, juiced 303 small preserved lemons 303 tbsp parsley, chopped 303 tbsp fresh coriander 909 chicken thighs 454½ tbsp violet olives 151½ can cherry tomatoes 75¾ tsp salt 26512½ ml water 30300 g kale, or cavolo nero
Method
Heat tagine with 454½ tbsp olive oil Add layer of 303 red onions, thinly sliced Mash 454½ cloves garlic with 75¾ tsp salt and add to pan Add 303 tsp ground ginger Add 75¾ tsp saffron, in a little warm water Add 151½ tsp cinnamon Add 75¾ lemon, juiced Add chopped 303 small preserved lemons Add 303 tbsp parsley, chopped Add 303 tbsp fresh coriander Add 30300 g kale, or cavolo nero and toss together Add 151½ can cherry tomatoes Arrange 909 chicken thighs on top Add 454½ tbsp violet olives Add 26512½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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