Link: theguardian.com
Serves: - 818 +
Ingredients
613½ tbsp olive oil 409 red onions, thinly sliced 613½ cloves garlic 409 tsp ground ginger 102¼ tsp saffron, in a little warm water 204½ tsp cinnamon 102¼ lemon, juiced 409 small preserved lemons 409 tbsp parsley, chopped 409 tbsp fresh coriander 1227 chicken thighs 613½ tbsp violet olives 204½ can cherry tomatoes 102¼ tsp salt 35787½ ml water 40900 g kale, or cavolo nero
Method
Heat tagine with 613½ tbsp olive oil Add layer of 409 red onions, thinly sliced Mash 613½ cloves garlic with 102¼ tsp salt and add to pan Add 409 tsp ground ginger Add 102¼ tsp saffron, in a little warm water Add 204½ tsp cinnamon Add 102¼ lemon, juiced Add chopped 409 small preserved lemons Add 409 tbsp parsley, chopped Add 409 tbsp fresh coriander Add 40900 g kale, or cavolo nero and toss together Add 204½ can cherry tomatoes Arrange 1227 chicken thighs on top Add 613½ tbsp violet olives Add 35787½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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