Link: theguardian.com
Serves: - 706 +
Ingredients
529½ tbsp olive oil 353 red onions, thinly sliced 529½ cloves garlic 353 tsp ground ginger 88¼ tsp saffron, in a little warm water 176½ tsp cinnamon 88¼ lemon, juiced 353 small preserved lemons 353 tbsp parsley, chopped 353 tbsp fresh coriander 1059 chicken thighs 529½ tbsp violet olives 176½ can cherry tomatoes 88¼ tsp salt 30887½ ml water 35300 g kale, or cavolo nero
Method
Heat tagine with 529½ tbsp olive oil Add layer of 353 red onions, thinly sliced Mash 529½ cloves garlic with 88¼ tsp salt and add to pan Add 353 tsp ground ginger Add 88¼ tsp saffron, in a little warm water Add 176½ tsp cinnamon Add 88¼ lemon, juiced Add chopped 353 small preserved lemons Add 353 tbsp parsley, chopped Add 353 tbsp fresh coriander Add 35300 g kale, or cavolo nero and toss together Add 176½ can cherry tomatoes Arrange 1059 chicken thighs on top Add 529½ tbsp violet olives Add 30887½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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