Link: theguardian.com
Serves: - 722 +
Ingredients
541½ tbsp olive oil 361 red onions, thinly sliced 541½ cloves garlic 361 tsp ground ginger 90¼ tsp saffron, in a little warm water 180½ tsp cinnamon 90¼ lemon, juiced 361 small preserved lemons 361 tbsp parsley, chopped 361 tbsp fresh coriander 1083 chicken thighs 541½ tbsp violet olives 180½ can cherry tomatoes 90¼ tsp salt 31587½ ml water 36100 g kale, or cavolo nero
Method
Heat tagine with 541½ tbsp olive oil Add layer of 361 red onions, thinly sliced Mash 541½ cloves garlic with 90¼ tsp salt and add to pan Add 361 tsp ground ginger Add 90¼ tsp saffron, in a little warm water Add 180½ tsp cinnamon Add 90¼ lemon, juiced Add chopped 361 small preserved lemons Add 361 tbsp parsley, chopped Add 361 tbsp fresh coriander Add 36100 g kale, or cavolo nero and toss together Add 180½ can cherry tomatoes Arrange 1083 chicken thighs on top Add 541½ tbsp violet olives Add 31587½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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