Link: theguardian.com
Serves: - 834 +
Ingredients
625½ tbsp olive oil 417 red onions, thinly sliced 625½ cloves garlic 417 tsp ground ginger 104¼ tsp saffron, in a little warm water 208½ tsp cinnamon 104¼ lemon, juiced 417 small preserved lemons 417 tbsp parsley, chopped 417 tbsp fresh coriander 1251 chicken thighs 625½ tbsp violet olives 208½ can cherry tomatoes 104¼ tsp salt 36487½ ml water 41700 g kale, or cavolo nero
Method
Heat tagine with 625½ tbsp olive oil Add layer of 417 red onions, thinly sliced Mash 625½ cloves garlic with 104¼ tsp salt and add to pan Add 417 tsp ground ginger Add 104¼ tsp saffron, in a little warm water Add 208½ tsp cinnamon Add 104¼ lemon, juiced Add chopped 417 small preserved lemons Add 417 tbsp parsley, chopped Add 417 tbsp fresh coriander Add 41700 g kale, or cavolo nero and toss together Add 208½ can cherry tomatoes Arrange 1251 chicken thighs on top Add 625½ tbsp violet olives Add 36487½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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