Link: theguardian.com
Serves: - 662 +
Ingredients
496½ tbsp olive oil 331 red onions, thinly sliced 496½ cloves garlic 331 tsp ground ginger 82¾ tsp saffron, in a little warm water 165½ tsp cinnamon 82¾ lemon, juiced 331 small preserved lemons 331 tbsp parsley, chopped 331 tbsp fresh coriander 993 chicken thighs 496½ tbsp violet olives 165½ can cherry tomatoes 82¾ tsp salt 28962½ ml water 33100 g kale, or cavolo nero
Method
Heat tagine with 496½ tbsp olive oil Add layer of 331 red onions, thinly sliced Mash 496½ cloves garlic with 82¾ tsp salt and add to pan Add 331 tsp ground ginger Add 82¾ tsp saffron, in a little warm water Add 165½ tsp cinnamon Add 82¾ lemon, juiced Add chopped 331 small preserved lemons Add 331 tbsp parsley, chopped Add 331 tbsp fresh coriander Add 33100 g kale, or cavolo nero and toss together Add 165½ can cherry tomatoes Arrange 993 chicken thighs on top Add 496½ tbsp violet olives Add 28962½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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