Link: theguardian.com
Serves: - 698 +
Ingredients
523½ tbsp olive oil 349 red onions, thinly sliced 523½ cloves garlic 349 tsp ground ginger 87¼ tsp saffron, in a little warm water 174½ tsp cinnamon 87¼ lemon, juiced 349 small preserved lemons 349 tbsp parsley, chopped 349 tbsp fresh coriander 1047 chicken thighs 523½ tbsp violet olives 174½ can cherry tomatoes 87¼ tsp salt 30537½ ml water 34900 g kale, or cavolo nero
Method
Heat tagine with 523½ tbsp olive oil Add layer of 349 red onions, thinly sliced Mash 523½ cloves garlic with 87¼ tsp salt and add to pan Add 349 tsp ground ginger Add 87¼ tsp saffron, in a little warm water Add 174½ tsp cinnamon Add 87¼ lemon, juiced Add chopped 349 small preserved lemons Add 349 tbsp parsley, chopped Add 349 tbsp fresh coriander Add 34900 g kale, or cavolo nero and toss together Add 174½ can cherry tomatoes Arrange 1047 chicken thighs on top Add 523½ tbsp violet olives Add 30537½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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