Link: theguardian.com
Serves: - 974 +
Ingredients
730½ tbsp olive oil 487 red onions, thinly sliced 730½ cloves garlic 487 tsp ground ginger 121¾ tsp saffron, in a little warm water 243½ tsp cinnamon 121¾ lemon, juiced 487 small preserved lemons 487 tbsp parsley, chopped 487 tbsp fresh coriander 1461 chicken thighs 730½ tbsp violet olives 243½ can cherry tomatoes 121¾ tsp salt 42612½ ml water 48700 g kale, or cavolo nero
Method
Heat tagine with 730½ tbsp olive oil Add layer of 487 red onions, thinly sliced Mash 730½ cloves garlic with 121¾ tsp salt and add to pan Add 487 tsp ground ginger Add 121¾ tsp saffron, in a little warm water Add 243½ tsp cinnamon Add 121¾ lemon, juiced Add chopped 487 small preserved lemons Add 487 tbsp parsley, chopped Add 487 tbsp fresh coriander Add 48700 g kale, or cavolo nero and toss together Add 243½ can cherry tomatoes Arrange 1461 chicken thighs on top Add 730½ tbsp violet olives Add 42612½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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