Link: theguardian.com
Serves: - 862 +
Ingredients
646½ tbsp olive oil 431 red onions, thinly sliced 646½ cloves garlic 431 tsp ground ginger 107¾ tsp saffron, in a little warm water 215½ tsp cinnamon 107¾ lemon, juiced 431 small preserved lemons 431 tbsp parsley, chopped 431 tbsp fresh coriander 1293 chicken thighs 646½ tbsp violet olives 215½ can cherry tomatoes 107¾ tsp salt 37712½ ml water 43100 g kale, or cavolo nero
Method
Heat tagine with 646½ tbsp olive oil Add layer of 431 red onions, thinly sliced Mash 646½ cloves garlic with 107¾ tsp salt and add to pan Add 431 tsp ground ginger Add 107¾ tsp saffron, in a little warm water Add 215½ tsp cinnamon Add 107¾ lemon, juiced Add chopped 431 small preserved lemons Add 431 tbsp parsley, chopped Add 431 tbsp fresh coriander Add 43100 g kale, or cavolo nero and toss together Add 215½ can cherry tomatoes Arrange 1293 chicken thighs on top Add 646½ tbsp violet olives Add 37712½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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