Link: theguardian.com
Serves: - 714 +
Ingredients
535½ tbsp olive oil 357 red onions, thinly sliced 535½ cloves garlic 357 tsp ground ginger 89¼ tsp saffron, in a little warm water 178½ tsp cinnamon 89¼ lemon, juiced 357 small preserved lemons 357 tbsp parsley, chopped 357 tbsp fresh coriander 1071 chicken thighs 535½ tbsp violet olives 178½ can cherry tomatoes 89¼ tsp salt 31237½ ml water 35700 g kale, or cavolo nero
Method
Heat tagine with 535½ tbsp olive oil Add layer of 357 red onions, thinly sliced Mash 535½ cloves garlic with 89¼ tsp salt and add to pan Add 357 tsp ground ginger Add 89¼ tsp saffron, in a little warm water Add 178½ tsp cinnamon Add 89¼ lemon, juiced Add chopped 357 small preserved lemons Add 357 tbsp parsley, chopped Add 357 tbsp fresh coriander Add 35700 g kale, or cavolo nero and toss together Add 178½ can cherry tomatoes Arrange 1071 chicken thighs on top Add 535½ tbsp violet olives Add 31237½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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