Link: theguardian.com
Serves: - 914 +
Ingredients
685½ tbsp olive oil 457 red onions, thinly sliced 685½ cloves garlic 457 tsp ground ginger 114¼ tsp saffron, in a little warm water 228½ tsp cinnamon 114¼ lemon, juiced 457 small preserved lemons 457 tbsp parsley, chopped 457 tbsp fresh coriander 1371 chicken thighs 685½ tbsp violet olives 228½ can cherry tomatoes 114¼ tsp salt 39987½ ml water 45700 g kale, or cavolo nero
Method
Heat tagine with 685½ tbsp olive oil Add layer of 457 red onions, thinly sliced Mash 685½ cloves garlic with 114¼ tsp salt and add to pan Add 457 tsp ground ginger Add 114¼ tsp saffron, in a little warm water Add 228½ tsp cinnamon Add 114¼ lemon, juiced Add chopped 457 small preserved lemons Add 457 tbsp parsley, chopped Add 457 tbsp fresh coriander Add 45700 g kale, or cavolo nero and toss together Add 228½ can cherry tomatoes Arrange 1371 chicken thighs on top Add 685½ tbsp violet olives Add 39987½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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