Link: theguardian.com
Serves: - 754 +
Ingredients
565½ tbsp olive oil 377 red onions, thinly sliced 565½ cloves garlic 377 tsp ground ginger 94¼ tsp saffron, in a little warm water 188½ tsp cinnamon 94¼ lemon, juiced 377 small preserved lemons 377 tbsp parsley, chopped 377 tbsp fresh coriander 1131 chicken thighs 565½ tbsp violet olives 188½ can cherry tomatoes 94¼ tsp salt 32987½ ml water 37700 g kale, or cavolo nero
Method
Heat tagine with 565½ tbsp olive oil Add layer of 377 red onions, thinly sliced Mash 565½ cloves garlic with 94¼ tsp salt and add to pan Add 377 tsp ground ginger Add 94¼ tsp saffron, in a little warm water Add 188½ tsp cinnamon Add 94¼ lemon, juiced Add chopped 377 small preserved lemons Add 377 tbsp parsley, chopped Add 377 tbsp fresh coriander Add 37700 g kale, or cavolo nero and toss together Add 188½ can cherry tomatoes Arrange 1131 chicken thighs on top Add 565½ tbsp violet olives Add 32987½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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