Link: theguardian.com
Serves: - 930 +
Ingredients
697½ tbsp olive oil 465 red onions, thinly sliced 697½ cloves garlic 465 tsp ground ginger 116¼ tsp saffron, in a little warm water 232½ tsp cinnamon 116¼ lemon, juiced 465 small preserved lemons 465 tbsp parsley, chopped 465 tbsp fresh coriander 1395 chicken thighs 697½ tbsp violet olives 232½ can cherry tomatoes 116¼ tsp salt 40687½ ml water 46500 g kale, or cavolo nero
Method
Heat tagine with 697½ tbsp olive oil Add layer of 465 red onions, thinly sliced Mash 697½ cloves garlic with 116¼ tsp salt and add to pan Add 465 tsp ground ginger Add 116¼ tsp saffron, in a little warm water Add 232½ tsp cinnamon Add 116¼ lemon, juiced Add chopped 465 small preserved lemons Add 465 tbsp parsley, chopped Add 465 tbsp fresh coriander Add 46500 g kale, or cavolo nero and toss together Add 232½ can cherry tomatoes Arrange 1395 chicken thighs on top Add 697½ tbsp violet olives Add 40687½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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