Link: theguardian.com
Serves: - 610 +
Ingredients
457½ tbsp olive oil 305 red onions, thinly sliced 457½ cloves garlic 305 tsp ground ginger 76¼ tsp saffron, in a little warm water 152½ tsp cinnamon 76¼ lemon, juiced 305 small preserved lemons 305 tbsp parsley, chopped 305 tbsp fresh coriander 915 chicken thighs 457½ tbsp violet olives 152½ can cherry tomatoes 76¼ tsp salt 26687½ ml water 30500 g kale, or cavolo nero
Method
Heat tagine with 457½ tbsp olive oil Add layer of 305 red onions, thinly sliced Mash 457½ cloves garlic with 76¼ tsp salt and add to pan Add 305 tsp ground ginger Add 76¼ tsp saffron, in a little warm water Add 152½ tsp cinnamon Add 76¼ lemon, juiced Add chopped 305 small preserved lemons Add 305 tbsp parsley, chopped Add 305 tbsp fresh coriander Add 30500 g kale, or cavolo nero and toss together Add 152½ can cherry tomatoes Arrange 915 chicken thighs on top Add 457½ tbsp violet olives Add 26687½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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