Link: theguardian.com
Serves: - 654 +
Ingredients
490½ tbsp olive oil 327 red onions, thinly sliced 490½ cloves garlic 327 tsp ground ginger 81¾ tsp saffron, in a little warm water 163½ tsp cinnamon 81¾ lemon, juiced 327 small preserved lemons 327 tbsp parsley, chopped 327 tbsp fresh coriander 981 chicken thighs 490½ tbsp violet olives 163½ can cherry tomatoes 81¾ tsp salt 28612½ ml water 32700 g kale, or cavolo nero
Method
Heat tagine with 490½ tbsp olive oil Add layer of 327 red onions, thinly sliced Mash 490½ cloves garlic with 81¾ tsp salt and add to pan Add 327 tsp ground ginger Add 81¾ tsp saffron, in a little warm water Add 163½ tsp cinnamon Add 81¾ lemon, juiced Add chopped 327 small preserved lemons Add 327 tbsp parsley, chopped Add 327 tbsp fresh coriander Add 32700 g kale, or cavolo nero and toss together Add 163½ can cherry tomatoes Arrange 981 chicken thighs on top Add 490½ tbsp violet olives Add 28612½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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