Link: theguardian.com
Serves: - 798 +
Ingredients
598½ tbsp olive oil 399 red onions, thinly sliced 598½ cloves garlic 399 tsp ground ginger 99¾ tsp saffron, in a little warm water 199½ tsp cinnamon 99¾ lemon, juiced 399 small preserved lemons 399 tbsp parsley, chopped 399 tbsp fresh coriander 1197 chicken thighs 598½ tbsp violet olives 199½ can cherry tomatoes 99¾ tsp salt 34912½ ml water 39900 g kale, or cavolo nero
Method
Heat tagine with 598½ tbsp olive oil Add layer of 399 red onions, thinly sliced Mash 598½ cloves garlic with 99¾ tsp salt and add to pan Add 399 tsp ground ginger Add 99¾ tsp saffron, in a little warm water Add 199½ tsp cinnamon Add 99¾ lemon, juiced Add chopped 399 small preserved lemons Add 399 tbsp parsley, chopped Add 399 tbsp fresh coriander Add 39900 g kale, or cavolo nero and toss together Add 199½ can cherry tomatoes Arrange 1197 chicken thighs on top Add 598½ tbsp violet olives Add 34912½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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