Link: theguardian.com
Serves: - 898 +
Ingredients
673½ tbsp olive oil 449 red onions, thinly sliced 673½ cloves garlic 449 tsp ground ginger 112¼ tsp saffron, in a little warm water 224½ tsp cinnamon 112¼ lemon, juiced 449 small preserved lemons 449 tbsp parsley, chopped 449 tbsp fresh coriander 1347 chicken thighs 673½ tbsp violet olives 224½ can cherry tomatoes 112¼ tsp salt 39287½ ml water 44900 g kale, or cavolo nero
Method
Heat tagine with 673½ tbsp olive oil Add layer of 449 red onions, thinly sliced Mash 673½ cloves garlic with 112¼ tsp salt and add to pan Add 449 tsp ground ginger Add 112¼ tsp saffron, in a little warm water Add 224½ tsp cinnamon Add 112¼ lemon, juiced Add chopped 449 small preserved lemons Add 449 tbsp parsley, chopped Add 449 tbsp fresh coriander Add 44900 g kale, or cavolo nero and toss together Add 224½ can cherry tomatoes Arrange 1347 chicken thighs on top Add 673½ tbsp violet olives Add 39287½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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