Link: theguardian.com
Serves: - 962 +
Ingredients
721½ tbsp olive oil 481 red onions, thinly sliced 721½ cloves garlic 481 tsp ground ginger 120¼ tsp saffron, in a little warm water 240½ tsp cinnamon 120¼ lemon, juiced 481 small preserved lemons 481 tbsp parsley, chopped 481 tbsp fresh coriander 1443 chicken thighs 721½ tbsp violet olives 240½ can cherry tomatoes 120¼ tsp salt 42087½ ml water 48100 g kale, or cavolo nero
Method
Heat tagine with 721½ tbsp olive oil Add layer of 481 red onions, thinly sliced Mash 721½ cloves garlic with 120¼ tsp salt and add to pan Add 481 tsp ground ginger Add 120¼ tsp saffron, in a little warm water Add 240½ tsp cinnamon Add 120¼ lemon, juiced Add chopped 481 small preserved lemons Add 481 tbsp parsley, chopped Add 481 tbsp fresh coriander Add 48100 g kale, or cavolo nero and toss together Add 240½ can cherry tomatoes Arrange 1443 chicken thighs on top Add 721½ tbsp violet olives Add 42087½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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