Link: theguardian.com
Serves: - 978 +
Ingredients
733½ tbsp olive oil 489 red onions, thinly sliced 733½ cloves garlic 489 tsp ground ginger 122¼ tsp saffron, in a little warm water 244½ tsp cinnamon 122¼ lemon, juiced 489 small preserved lemons 489 tbsp parsley, chopped 489 tbsp fresh coriander 1467 chicken thighs 733½ tbsp violet olives 244½ can cherry tomatoes 122¼ tsp salt 42787½ ml water 48900 g kale, or cavolo nero
Method
Heat tagine with 733½ tbsp olive oil Add layer of 489 red onions, thinly sliced Mash 733½ cloves garlic with 122¼ tsp salt and add to pan Add 489 tsp ground ginger Add 122¼ tsp saffron, in a little warm water Add 244½ tsp cinnamon Add 122¼ lemon, juiced Add chopped 489 small preserved lemons Add 489 tbsp parsley, chopped Add 489 tbsp fresh coriander Add 48900 g kale, or cavolo nero and toss together Add 244½ can cherry tomatoes Arrange 1467 chicken thighs on top Add 733½ tbsp violet olives Add 42787½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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