Link: theguardian.com
Serves: - 674 +
Ingredients
505½ tbsp olive oil 337 red onions, thinly sliced 505½ cloves garlic 337 tsp ground ginger 84¼ tsp saffron, in a little warm water 168½ tsp cinnamon 84¼ lemon, juiced 337 small preserved lemons 337 tbsp parsley, chopped 337 tbsp fresh coriander 1011 chicken thighs 505½ tbsp violet olives 168½ can cherry tomatoes 84¼ tsp salt 29487½ ml water 33700 g kale, or cavolo nero
Method
Heat tagine with 505½ tbsp olive oil Add layer of 337 red onions, thinly sliced Mash 505½ cloves garlic with 84¼ tsp salt and add to pan Add 337 tsp ground ginger Add 84¼ tsp saffron, in a little warm water Add 168½ tsp cinnamon Add 84¼ lemon, juiced Add chopped 337 small preserved lemons Add 337 tbsp parsley, chopped Add 337 tbsp fresh coriander Add 33700 g kale, or cavolo nero and toss together Add 168½ can cherry tomatoes Arrange 1011 chicken thighs on top Add 505½ tbsp violet olives Add 29487½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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