Link: theguardian.com
Serves: - 886 +
Ingredients
664½ tbsp olive oil 443 red onions, thinly sliced 664½ cloves garlic 443 tsp ground ginger 110¾ tsp saffron, in a little warm water 221½ tsp cinnamon 110¾ lemon, juiced 443 small preserved lemons 443 tbsp parsley, chopped 443 tbsp fresh coriander 1329 chicken thighs 664½ tbsp violet olives 221½ can cherry tomatoes 110¾ tsp salt 38762½ ml water 44300 g kale, or cavolo nero
Method
Heat tagine with 664½ tbsp olive oil Add layer of 443 red onions, thinly sliced Mash 664½ cloves garlic with 110¾ tsp salt and add to pan Add 443 tsp ground ginger Add 110¾ tsp saffron, in a little warm water Add 221½ tsp cinnamon Add 110¾ lemon, juiced Add chopped 443 small preserved lemons Add 443 tbsp parsley, chopped Add 443 tbsp fresh coriander Add 44300 g kale, or cavolo nero and toss together Add 221½ can cherry tomatoes Arrange 1329 chicken thighs on top Add 664½ tbsp violet olives Add 38762½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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