Link: theguardian.com
Serves: - 678 +
Ingredients
508½ tbsp olive oil 339 red onions, thinly sliced 508½ cloves garlic 339 tsp ground ginger 84¾ tsp saffron, in a little warm water 169½ tsp cinnamon 84¾ lemon, juiced 339 small preserved lemons 339 tbsp parsley, chopped 339 tbsp fresh coriander 1017 chicken thighs 508½ tbsp violet olives 169½ can cherry tomatoes 84¾ tsp salt 29662½ ml water 33900 g kale, or cavolo nero
Method
Heat tagine with 508½ tbsp olive oil Add layer of 339 red onions, thinly sliced Mash 508½ cloves garlic with 84¾ tsp salt and add to pan Add 339 tsp ground ginger Add 84¾ tsp saffron, in a little warm water Add 169½ tsp cinnamon Add 84¾ lemon, juiced Add chopped 339 small preserved lemons Add 339 tbsp parsley, chopped Add 339 tbsp fresh coriander Add 33900 g kale, or cavolo nero and toss together Add 169½ can cherry tomatoes Arrange 1017 chicken thighs on top Add 508½ tbsp violet olives Add 29662½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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