Link: theguardian.com
Serves: - 694 +
Ingredients
520½ tbsp olive oil 347 red onions, thinly sliced 520½ cloves garlic 347 tsp ground ginger 86¾ tsp saffron, in a little warm water 173½ tsp cinnamon 86¾ lemon, juiced 347 small preserved lemons 347 tbsp parsley, chopped 347 tbsp fresh coriander 1041 chicken thighs 520½ tbsp violet olives 173½ can cherry tomatoes 86¾ tsp salt 30362½ ml water 34700 g kale, or cavolo nero
Method
Heat tagine with 520½ tbsp olive oil Add layer of 347 red onions, thinly sliced Mash 520½ cloves garlic with 86¾ tsp salt and add to pan Add 347 tsp ground ginger Add 86¾ tsp saffron, in a little warm water Add 173½ tsp cinnamon Add 86¾ lemon, juiced Add chopped 347 small preserved lemons Add 347 tbsp parsley, chopped Add 347 tbsp fresh coriander Add 34700 g kale, or cavolo nero and toss together Add 173½ can cherry tomatoes Arrange 1041 chicken thighs on top Add 520½ tbsp violet olives Add 30362½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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