Link: theguardian.com
Serves: - 826 +
Ingredients
619½ tbsp olive oil 413 red onions, thinly sliced 619½ cloves garlic 413 tsp ground ginger 103¼ tsp saffron, in a little warm water 206½ tsp cinnamon 103¼ lemon, juiced 413 small preserved lemons 413 tbsp parsley, chopped 413 tbsp fresh coriander 1239 chicken thighs 619½ tbsp violet olives 206½ can cherry tomatoes 103¼ tsp salt 36137½ ml water 41300 g kale, or cavolo nero
Method
Heat tagine with 619½ tbsp olive oil Add layer of 413 red onions, thinly sliced Mash 619½ cloves garlic with 103¼ tsp salt and add to pan Add 413 tsp ground ginger Add 103¼ tsp saffron, in a little warm water Add 206½ tsp cinnamon Add 103¼ lemon, juiced Add chopped 413 small preserved lemons Add 413 tbsp parsley, chopped Add 413 tbsp fresh coriander Add 41300 g kale, or cavolo nero and toss together Add 206½ can cherry tomatoes Arrange 1239 chicken thighs on top Add 619½ tbsp violet olives Add 36137½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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