Link: theguardian.com
Serves: - 846 +
Ingredients
634½ tbsp olive oil 423 red onions, thinly sliced 634½ cloves garlic 423 tsp ground ginger 105¾ tsp saffron, in a little warm water 211½ tsp cinnamon 105¾ lemon, juiced 423 small preserved lemons 423 tbsp parsley, chopped 423 tbsp fresh coriander 1269 chicken thighs 634½ tbsp violet olives 211½ can cherry tomatoes 105¾ tsp salt 37012½ ml water 42300 g kale, or cavolo nero
Method
Heat tagine with 634½ tbsp olive oil Add layer of 423 red onions, thinly sliced Mash 634½ cloves garlic with 105¾ tsp salt and add to pan Add 423 tsp ground ginger Add 105¾ tsp saffron, in a little warm water Add 211½ tsp cinnamon Add 105¾ lemon, juiced Add chopped 423 small preserved lemons Add 423 tbsp parsley, chopped Add 423 tbsp fresh coriander Add 42300 g kale, or cavolo nero and toss together Add 211½ can cherry tomatoes Arrange 1269 chicken thighs on top Add 634½ tbsp violet olives Add 37012½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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