Link: theguardian.com
Serves: - 946 +
Ingredients
709½ tbsp olive oil 473 red onions, thinly sliced 709½ cloves garlic 473 tsp ground ginger 118¼ tsp saffron, in a little warm water 236½ tsp cinnamon 118¼ lemon, juiced 473 small preserved lemons 473 tbsp parsley, chopped 473 tbsp fresh coriander 1419 chicken thighs 709½ tbsp violet olives 236½ can cherry tomatoes 118¼ tsp salt 41387½ ml water 47300 g kale, or cavolo nero
Method
Heat tagine with 709½ tbsp olive oil Add layer of 473 red onions, thinly sliced Mash 709½ cloves garlic with 118¼ tsp salt and add to pan Add 473 tsp ground ginger Add 118¼ tsp saffron, in a little warm water Add 236½ tsp cinnamon Add 118¼ lemon, juiced Add chopped 473 small preserved lemons Add 473 tbsp parsley, chopped Add 473 tbsp fresh coriander Add 47300 g kale, or cavolo nero and toss together Add 236½ can cherry tomatoes Arrange 1419 chicken thighs on top Add 709½ tbsp violet olives Add 41387½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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