Link: theguardian.com
Serves: - 926 +
Ingredients
694½ tbsp olive oil 463 red onions, thinly sliced 694½ cloves garlic 463 tsp ground ginger 115¾ tsp saffron, in a little warm water 231½ tsp cinnamon 115¾ lemon, juiced 463 small preserved lemons 463 tbsp parsley, chopped 463 tbsp fresh coriander 1389 chicken thighs 694½ tbsp violet olives 231½ can cherry tomatoes 115¾ tsp salt 40512½ ml water 46300 g kale, or cavolo nero
Method
Heat tagine with 694½ tbsp olive oil Add layer of 463 red onions, thinly sliced Mash 694½ cloves garlic with 115¾ tsp salt and add to pan Add 463 tsp ground ginger Add 115¾ tsp saffron, in a little warm water Add 231½ tsp cinnamon Add 115¾ lemon, juiced Add chopped 463 small preserved lemons Add 463 tbsp parsley, chopped Add 463 tbsp fresh coriander Add 46300 g kale, or cavolo nero and toss together Add 231½ can cherry tomatoes Arrange 1389 chicken thighs on top Add 694½ tbsp violet olives Add 40512½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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