Link: theguardian.com
Serves: - 642 +
Ingredients
481½ tbsp olive oil 321 red onions, thinly sliced 481½ cloves garlic 321 tsp ground ginger 80¼ tsp saffron, in a little warm water 160½ tsp cinnamon 80¼ lemon, juiced 321 small preserved lemons 321 tbsp parsley, chopped 321 tbsp fresh coriander 963 chicken thighs 481½ tbsp violet olives 160½ can cherry tomatoes 80¼ tsp salt 28087½ ml water 32100 g kale, or cavolo nero
Method
Heat tagine with 481½ tbsp olive oil Add layer of 321 red onions, thinly sliced Mash 481½ cloves garlic with 80¼ tsp salt and add to pan Add 321 tsp ground ginger Add 80¼ tsp saffron, in a little warm water Add 160½ tsp cinnamon Add 80¼ lemon, juiced Add chopped 321 small preserved lemons Add 321 tbsp parsley, chopped Add 321 tbsp fresh coriander Add 32100 g kale, or cavolo nero and toss together Add 160½ can cherry tomatoes Arrange 963 chicken thighs on top Add 481½ tbsp violet olives Add 28087½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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