Link: theguardian.com
Serves: - 906 +
Ingredients
679½ tbsp olive oil 453 red onions, thinly sliced 679½ cloves garlic 453 tsp ground ginger 113¼ tsp saffron, in a little warm water 226½ tsp cinnamon 113¼ lemon, juiced 453 small preserved lemons 453 tbsp parsley, chopped 453 tbsp fresh coriander 1359 chicken thighs 679½ tbsp violet olives 226½ can cherry tomatoes 113¼ tsp salt 39637½ ml water 45300 g kale, or cavolo nero
Method
Heat tagine with 679½ tbsp olive oil Add layer of 453 red onions, thinly sliced Mash 679½ cloves garlic with 113¼ tsp salt and add to pan Add 453 tsp ground ginger Add 113¼ tsp saffron, in a little warm water Add 226½ tsp cinnamon Add 113¼ lemon, juiced Add chopped 453 small preserved lemons Add 453 tbsp parsley, chopped Add 453 tbsp fresh coriander Add 45300 g kale, or cavolo nero and toss together Add 226½ can cherry tomatoes Arrange 1359 chicken thighs on top Add 679½ tbsp violet olives Add 39637½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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