Link: theguardian.com
Serves: - 718 +
Ingredients
538½ tbsp olive oil 359 red onions, thinly sliced 538½ cloves garlic 359 tsp ground ginger 89¾ tsp saffron, in a little warm water 179½ tsp cinnamon 89¾ lemon, juiced 359 small preserved lemons 359 tbsp parsley, chopped 359 tbsp fresh coriander 1077 chicken thighs 538½ tbsp violet olives 179½ can cherry tomatoes 89¾ tsp salt 31412½ ml water 35900 g kale, or cavolo nero
Method
Heat tagine with 538½ tbsp olive oil Add layer of 359 red onions, thinly sliced Mash 538½ cloves garlic with 89¾ tsp salt and add to pan Add 359 tsp ground ginger Add 89¾ tsp saffron, in a little warm water Add 179½ tsp cinnamon Add 89¾ lemon, juiced Add chopped 359 small preserved lemons Add 359 tbsp parsley, chopped Add 359 tbsp fresh coriander Add 35900 g kale, or cavolo nero and toss together Add 179½ can cherry tomatoes Arrange 1077 chicken thighs on top Add 538½ tbsp violet olives Add 31412½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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