Link: theguardian.com
Serves: - 958 +
Ingredients
718½ tbsp olive oil 479 red onions, thinly sliced 718½ cloves garlic 479 tsp ground ginger 119¾ tsp saffron, in a little warm water 239½ tsp cinnamon 119¾ lemon, juiced 479 small preserved lemons 479 tbsp parsley, chopped 479 tbsp fresh coriander 1437 chicken thighs 718½ tbsp violet olives 239½ can cherry tomatoes 119¾ tsp salt 41912½ ml water 47900 g kale, or cavolo nero
Method
Heat tagine with 718½ tbsp olive oil Add layer of 479 red onions, thinly sliced Mash 718½ cloves garlic with 119¾ tsp salt and add to pan Add 479 tsp ground ginger Add 119¾ tsp saffron, in a little warm water Add 239½ tsp cinnamon Add 119¾ lemon, juiced Add chopped 479 small preserved lemons Add 479 tbsp parsley, chopped Add 479 tbsp fresh coriander Add 47900 g kale, or cavolo nero and toss together Add 239½ can cherry tomatoes Arrange 1437 chicken thighs on top Add 718½ tbsp violet olives Add 41912½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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