Link: theguardian.com
Serves: - 866 +
Ingredients
649½ tbsp olive oil 433 red onions, thinly sliced 649½ cloves garlic 433 tsp ground ginger 108¼ tsp saffron, in a little warm water 216½ tsp cinnamon 108¼ lemon, juiced 433 small preserved lemons 433 tbsp parsley, chopped 433 tbsp fresh coriander 1299 chicken thighs 649½ tbsp violet olives 216½ can cherry tomatoes 108¼ tsp salt 37887½ ml water 43300 g kale, or cavolo nero
Method
Heat tagine with 649½ tbsp olive oil Add layer of 433 red onions, thinly sliced Mash 649½ cloves garlic with 108¼ tsp salt and add to pan Add 433 tsp ground ginger Add 108¼ tsp saffron, in a little warm water Add 216½ tsp cinnamon Add 108¼ lemon, juiced Add chopped 433 small preserved lemons Add 433 tbsp parsley, chopped Add 433 tbsp fresh coriander Add 43300 g kale, or cavolo nero and toss together Add 216½ can cherry tomatoes Arrange 1299 chicken thighs on top Add 649½ tbsp violet olives Add 37887½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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