Link: theguardian.com
Serves: - 702 +
Ingredients
526½ tbsp olive oil 351 red onions, thinly sliced 526½ cloves garlic 351 tsp ground ginger 87¾ tsp saffron, in a little warm water 175½ tsp cinnamon 87¾ lemon, juiced 351 small preserved lemons 351 tbsp parsley, chopped 351 tbsp fresh coriander 1053 chicken thighs 526½ tbsp violet olives 175½ can cherry tomatoes 87¾ tsp salt 30712½ ml water 35100 g kale, or cavolo nero
Method
Heat tagine with 526½ tbsp olive oil Add layer of 351 red onions, thinly sliced Mash 526½ cloves garlic with 87¾ tsp salt and add to pan Add 351 tsp ground ginger Add 87¾ tsp saffron, in a little warm water Add 175½ tsp cinnamon Add 87¾ lemon, juiced Add chopped 351 small preserved lemons Add 351 tbsp parsley, chopped Add 351 tbsp fresh coriander Add 35100 g kale, or cavolo nero and toss together Add 175½ can cherry tomatoes Arrange 1053 chicken thighs on top Add 526½ tbsp violet olives Add 30712½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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