Link: theguardian.com
Serves: - 734 +
Ingredients
550½ tbsp olive oil 367 red onions, thinly sliced 550½ cloves garlic 367 tsp ground ginger 91¾ tsp saffron, in a little warm water 183½ tsp cinnamon 91¾ lemon, juiced 367 small preserved lemons 367 tbsp parsley, chopped 367 tbsp fresh coriander 1101 chicken thighs 550½ tbsp violet olives 183½ can cherry tomatoes 91¾ tsp salt 32112½ ml water 36700 g kale, or cavolo nero
Method
Heat tagine with 550½ tbsp olive oil Add layer of 367 red onions, thinly sliced Mash 550½ cloves garlic with 91¾ tsp salt and add to pan Add 367 tsp ground ginger Add 91¾ tsp saffron, in a little warm water Add 183½ tsp cinnamon Add 91¾ lemon, juiced Add chopped 367 small preserved lemons Add 367 tbsp parsley, chopped Add 367 tbsp fresh coriander Add 36700 g kale, or cavolo nero and toss together Add 183½ can cherry tomatoes Arrange 1101 chicken thighs on top Add 550½ tbsp violet olives Add 32112½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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