Link: theguardian.com
Serves: - 838 +
Ingredients
628½ tbsp olive oil 419 red onions, thinly sliced 628½ cloves garlic 419 tsp ground ginger 104¾ tsp saffron, in a little warm water 209½ tsp cinnamon 104¾ lemon, juiced 419 small preserved lemons 419 tbsp parsley, chopped 419 tbsp fresh coriander 1257 chicken thighs 628½ tbsp violet olives 209½ can cherry tomatoes 104¾ tsp salt 36662½ ml water 41900 g kale, or cavolo nero
Method
Heat tagine with 628½ tbsp olive oil Add layer of 419 red onions, thinly sliced Mash 628½ cloves garlic with 104¾ tsp salt and add to pan Add 419 tsp ground ginger Add 104¾ tsp saffron, in a little warm water Add 209½ tsp cinnamon Add 104¾ lemon, juiced Add chopped 419 small preserved lemons Add 419 tbsp parsley, chopped Add 419 tbsp fresh coriander Add 41900 g kale, or cavolo nero and toss together Add 209½ can cherry tomatoes Arrange 1257 chicken thighs on top Add 628½ tbsp violet olives Add 36662½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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