Link: theguardian.com
Serves: - 634 +
Ingredients
475½ tbsp olive oil 317 red onions, thinly sliced 475½ cloves garlic 317 tsp ground ginger 79¼ tsp saffron, in a little warm water 158½ tsp cinnamon 79¼ lemon, juiced 317 small preserved lemons 317 tbsp parsley, chopped 317 tbsp fresh coriander 951 chicken thighs 475½ tbsp violet olives 158½ can cherry tomatoes 79¼ tsp salt 27737½ ml water 31700 g kale, or cavolo nero
Method
Heat tagine with 475½ tbsp olive oil Add layer of 317 red onions, thinly sliced Mash 475½ cloves garlic with 79¼ tsp salt and add to pan Add 317 tsp ground ginger Add 79¼ tsp saffron, in a little warm water Add 158½ tsp cinnamon Add 79¼ lemon, juiced Add chopped 317 small preserved lemons Add 317 tbsp parsley, chopped Add 317 tbsp fresh coriander Add 31700 g kale, or cavolo nero and toss together Add 158½ can cherry tomatoes Arrange 951 chicken thighs on top Add 475½ tbsp violet olives Add 27737½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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