Link: theguardian.com
Serves: - 842 +
Ingredients
631½ tbsp olive oil 421 red onions, thinly sliced 631½ cloves garlic 421 tsp ground ginger 105¼ tsp saffron, in a little warm water 210½ tsp cinnamon 105¼ lemon, juiced 421 small preserved lemons 421 tbsp parsley, chopped 421 tbsp fresh coriander 1263 chicken thighs 631½ tbsp violet olives 210½ can cherry tomatoes 105¼ tsp salt 36837½ ml water 42100 g kale, or cavolo nero
Method
Heat tagine with 631½ tbsp olive oil Add layer of 421 red onions, thinly sliced Mash 631½ cloves garlic with 105¼ tsp salt and add to pan Add 421 tsp ground ginger Add 105¼ tsp saffron, in a little warm water Add 210½ tsp cinnamon Add 105¼ lemon, juiced Add chopped 421 small preserved lemons Add 421 tbsp parsley, chopped Add 421 tbsp fresh coriander Add 42100 g kale, or cavolo nero and toss together Add 210½ can cherry tomatoes Arrange 1263 chicken thighs on top Add 631½ tbsp violet olives Add 36837½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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