Link: theguardian.com
Serves: - 766 +
Ingredients
574½ tbsp olive oil 383 red onions, thinly sliced 574½ cloves garlic 383 tsp ground ginger 95¾ tsp saffron, in a little warm water 191½ tsp cinnamon 95¾ lemon, juiced 383 small preserved lemons 383 tbsp parsley, chopped 383 tbsp fresh coriander 1149 chicken thighs 574½ tbsp violet olives 191½ can cherry tomatoes 95¾ tsp salt 33512½ ml water 38300 g kale, or cavolo nero
Method
Heat tagine with 574½ tbsp olive oil Add layer of 383 red onions, thinly sliced Mash 574½ cloves garlic with 95¾ tsp salt and add to pan Add 383 tsp ground ginger Add 95¾ tsp saffron, in a little warm water Add 191½ tsp cinnamon Add 95¾ lemon, juiced Add chopped 383 small preserved lemons Add 383 tbsp parsley, chopped Add 383 tbsp fresh coriander Add 38300 g kale, or cavolo nero and toss together Add 191½ can cherry tomatoes Arrange 1149 chicken thighs on top Add 574½ tbsp violet olives Add 33512½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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