Link: theguardian.com
Serves: - 686 +
Ingredients
514½ tbsp olive oil 343 red onions, thinly sliced 514½ cloves garlic 343 tsp ground ginger 85¾ tsp saffron, in a little warm water 171½ tsp cinnamon 85¾ lemon, juiced 343 small preserved lemons 343 tbsp parsley, chopped 343 tbsp fresh coriander 1029 chicken thighs 514½ tbsp violet olives 171½ can cherry tomatoes 85¾ tsp salt 30012½ ml water 34300 g kale, or cavolo nero
Method
Heat tagine with 514½ tbsp olive oil Add layer of 343 red onions, thinly sliced Mash 514½ cloves garlic with 85¾ tsp salt and add to pan Add 343 tsp ground ginger Add 85¾ tsp saffron, in a little warm water Add 171½ tsp cinnamon Add 85¾ lemon, juiced Add chopped 343 small preserved lemons Add 343 tbsp parsley, chopped Add 343 tbsp fresh coriander Add 34300 g kale, or cavolo nero and toss together Add 171½ can cherry tomatoes Arrange 1029 chicken thighs on top Add 514½ tbsp violet olives Add 30012½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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