Link: theguardian.com
Serves: - 762 +
Ingredients
571½ tbsp olive oil 381 red onions, thinly sliced 571½ cloves garlic 381 tsp ground ginger 95¼ tsp saffron, in a little warm water 190½ tsp cinnamon 95¼ lemon, juiced 381 small preserved lemons 381 tbsp parsley, chopped 381 tbsp fresh coriander 1143 chicken thighs 571½ tbsp violet olives 190½ can cherry tomatoes 95¼ tsp salt 33337½ ml water 38100 g kale, or cavolo nero
Method
Heat tagine with 571½ tbsp olive oil Add layer of 381 red onions, thinly sliced Mash 571½ cloves garlic with 95¼ tsp salt and add to pan Add 381 tsp ground ginger Add 95¼ tsp saffron, in a little warm water Add 190½ tsp cinnamon Add 95¼ lemon, juiced Add chopped 381 small preserved lemons Add 381 tbsp parsley, chopped Add 381 tbsp fresh coriander Add 38100 g kale, or cavolo nero and toss together Add 190½ can cherry tomatoes Arrange 1143 chicken thighs on top Add 571½ tbsp violet olives Add 33337½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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