Link: theguardian.com
Serves: - 922 +
Ingredients
691½ tbsp olive oil 461 red onions, thinly sliced 691½ cloves garlic 461 tsp ground ginger 115¼ tsp saffron, in a little warm water 230½ tsp cinnamon 115¼ lemon, juiced 461 small preserved lemons 461 tbsp parsley, chopped 461 tbsp fresh coriander 1383 chicken thighs 691½ tbsp violet olives 230½ can cherry tomatoes 115¼ tsp salt 40337½ ml water 46100 g kale, or cavolo nero
Method
Heat tagine with 691½ tbsp olive oil Add layer of 461 red onions, thinly sliced Mash 691½ cloves garlic with 115¼ tsp salt and add to pan Add 461 tsp ground ginger Add 115¼ tsp saffron, in a little warm water Add 230½ tsp cinnamon Add 115¼ lemon, juiced Add chopped 461 small preserved lemons Add 461 tbsp parsley, chopped Add 461 tbsp fresh coriander Add 46100 g kale, or cavolo nero and toss together Add 230½ can cherry tomatoes Arrange 1383 chicken thighs on top Add 691½ tbsp violet olives Add 40337½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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