Link: theguardian.com
Serves: - 658 +
Ingredients
493½ tbsp olive oil 329 red onions, thinly sliced 493½ cloves garlic 329 tsp ground ginger 82¼ tsp saffron, in a little warm water 164½ tsp cinnamon 82¼ lemon, juiced 329 small preserved lemons 329 tbsp parsley, chopped 329 tbsp fresh coriander 987 chicken thighs 493½ tbsp violet olives 164½ can cherry tomatoes 82¼ tsp salt 28787½ ml water 32900 g kale, or cavolo nero
Method
Heat tagine with 493½ tbsp olive oil Add layer of 329 red onions, thinly sliced Mash 493½ cloves garlic with 82¼ tsp salt and add to pan Add 329 tsp ground ginger Add 82¼ tsp saffron, in a little warm water Add 164½ tsp cinnamon Add 82¼ lemon, juiced Add chopped 329 small preserved lemons Add 329 tbsp parsley, chopped Add 329 tbsp fresh coriander Add 32900 g kale, or cavolo nero and toss together Add 164½ can cherry tomatoes Arrange 987 chicken thighs on top Add 493½ tbsp violet olives Add 28787½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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