Link: theguardian.com
Serves: - 878 +
Ingredients
658½ tbsp olive oil 439 red onions, thinly sliced 658½ cloves garlic 439 tsp ground ginger 109¾ tsp saffron, in a little warm water 219½ tsp cinnamon 109¾ lemon, juiced 439 small preserved lemons 439 tbsp parsley, chopped 439 tbsp fresh coriander 1317 chicken thighs 658½ tbsp violet olives 219½ can cherry tomatoes 109¾ tsp salt 38412½ ml water 43900 g kale, or cavolo nero
Method
Heat tagine with 658½ tbsp olive oil Add layer of 439 red onions, thinly sliced Mash 658½ cloves garlic with 109¾ tsp salt and add to pan Add 439 tsp ground ginger Add 109¾ tsp saffron, in a little warm water Add 219½ tsp cinnamon Add 109¾ lemon, juiced Add chopped 439 small preserved lemons Add 439 tbsp parsley, chopped Add 439 tbsp fresh coriander Add 43900 g kale, or cavolo nero and toss together Add 219½ can cherry tomatoes Arrange 1317 chicken thighs on top Add 658½ tbsp violet olives Add 38412½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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