Link: theguardian.com
Serves: - 638 +
Ingredients
478½ tbsp olive oil 319 red onions, thinly sliced 478½ cloves garlic 319 tsp ground ginger 79¾ tsp saffron, in a little warm water 159½ tsp cinnamon 79¾ lemon, juiced 319 small preserved lemons 319 tbsp parsley, chopped 319 tbsp fresh coriander 957 chicken thighs 478½ tbsp violet olives 159½ can cherry tomatoes 79¾ tsp salt 27912½ ml water 31900 g kale, or cavolo nero
Method
Heat tagine with 478½ tbsp olive oil Add layer of 319 red onions, thinly sliced Mash 478½ cloves garlic with 79¾ tsp salt and add to pan Add 319 tsp ground ginger Add 79¾ tsp saffron, in a little warm water Add 159½ tsp cinnamon Add 79¾ lemon, juiced Add chopped 319 small preserved lemons Add 319 tbsp parsley, chopped Add 319 tbsp fresh coriander Add 31900 g kale, or cavolo nero and toss together Add 159½ can cherry tomatoes Arrange 957 chicken thighs on top Add 478½ tbsp violet olives Add 27912½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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