Link: theguardian.com
Serves: - 746 +
Ingredients
559½ tbsp olive oil 373 red onions, thinly sliced 559½ cloves garlic 373 tsp ground ginger 93¼ tsp saffron, in a little warm water 186½ tsp cinnamon 93¼ lemon, juiced 373 small preserved lemons 373 tbsp parsley, chopped 373 tbsp fresh coriander 1119 chicken thighs 559½ tbsp violet olives 186½ can cherry tomatoes 93¼ tsp salt 32637½ ml water 37300 g kale, or cavolo nero
Method
Heat tagine with 559½ tbsp olive oil Add layer of 373 red onions, thinly sliced Mash 559½ cloves garlic with 93¼ tsp salt and add to pan Add 373 tsp ground ginger Add 93¼ tsp saffron, in a little warm water Add 186½ tsp cinnamon Add 93¼ lemon, juiced Add chopped 373 small preserved lemons Add 373 tbsp parsley, chopped Add 373 tbsp fresh coriander Add 37300 g kale, or cavolo nero and toss together Add 186½ can cherry tomatoes Arrange 1119 chicken thighs on top Add 559½ tbsp violet olives Add 32637½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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