Link: theguardian.com
Serves: - 618 +
Ingredients
463½ tbsp olive oil 309 red onions, thinly sliced 463½ cloves garlic 309 tsp ground ginger 77¼ tsp saffron, in a little warm water 154½ tsp cinnamon 77¼ lemon, juiced 309 small preserved lemons 309 tbsp parsley, chopped 309 tbsp fresh coriander 927 chicken thighs 463½ tbsp violet olives 154½ can cherry tomatoes 77¼ tsp salt 27037½ ml water 30900 g kale, or cavolo nero
Method
Heat tagine with 463½ tbsp olive oil Add layer of 309 red onions, thinly sliced Mash 463½ cloves garlic with 77¼ tsp salt and add to pan Add 309 tsp ground ginger Add 77¼ tsp saffron, in a little warm water Add 154½ tsp cinnamon Add 77¼ lemon, juiced Add chopped 309 small preserved lemons Add 309 tbsp parsley, chopped Add 309 tbsp fresh coriander Add 30900 g kale, or cavolo nero and toss together Add 154½ can cherry tomatoes Arrange 927 chicken thighs on top Add 463½ tbsp violet olives Add 27037½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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