Link: theguardian.com
Serves: - 874 +
Ingredients
655½ tbsp olive oil 437 red onions, thinly sliced 655½ cloves garlic 437 tsp ground ginger 109¼ tsp saffron, in a little warm water 218½ tsp cinnamon 109¼ lemon, juiced 437 small preserved lemons 437 tbsp parsley, chopped 437 tbsp fresh coriander 1311 chicken thighs 655½ tbsp violet olives 218½ can cherry tomatoes 109¼ tsp salt 38237½ ml water 43700 g kale, or cavolo nero
Method
Heat tagine with 655½ tbsp olive oil Add layer of 437 red onions, thinly sliced Mash 655½ cloves garlic with 109¼ tsp salt and add to pan Add 437 tsp ground ginger Add 109¼ tsp saffron, in a little warm water Add 218½ tsp cinnamon Add 109¼ lemon, juiced Add chopped 437 small preserved lemons Add 437 tbsp parsley, chopped Add 437 tbsp fresh coriander Add 43700 g kale, or cavolo nero and toss together Add 218½ can cherry tomatoes Arrange 1311 chicken thighs on top Add 655½ tbsp violet olives Add 38237½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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