Link: theguardian.com
Serves: - 938 +
Ingredients
703½ tbsp olive oil 469 red onions, thinly sliced 703½ cloves garlic 469 tsp ground ginger 117¼ tsp saffron, in a little warm water 234½ tsp cinnamon 117¼ lemon, juiced 469 small preserved lemons 469 tbsp parsley, chopped 469 tbsp fresh coriander 1407 chicken thighs 703½ tbsp violet olives 234½ can cherry tomatoes 117¼ tsp salt 41037½ ml water 46900 g kale, or cavolo nero
Method
Heat tagine with 703½ tbsp olive oil Add layer of 469 red onions, thinly sliced Mash 703½ cloves garlic with 117¼ tsp salt and add to pan Add 469 tsp ground ginger Add 117¼ tsp saffron, in a little warm water Add 234½ tsp cinnamon Add 117¼ lemon, juiced Add chopped 469 small preserved lemons Add 469 tbsp parsley, chopped Add 469 tbsp fresh coriander Add 46900 g kale, or cavolo nero and toss together Add 234½ can cherry tomatoes Arrange 1407 chicken thighs on top Add 703½ tbsp violet olives Add 41037½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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