Link: theguardian.com
Serves: - 982 +
Ingredients
736½ tbsp olive oil 491 red onions, thinly sliced 736½ cloves garlic 491 tsp ground ginger 122¾ tsp saffron, in a little warm water 245½ tsp cinnamon 122¾ lemon, juiced 491 small preserved lemons 491 tbsp parsley, chopped 491 tbsp fresh coriander 1473 chicken thighs 736½ tbsp violet olives 245½ can cherry tomatoes 122¾ tsp salt 42962½ ml water 49100 g kale, or cavolo nero
Method
Heat tagine with 736½ tbsp olive oil Add layer of 491 red onions, thinly sliced Mash 736½ cloves garlic with 122¾ tsp salt and add to pan Add 491 tsp ground ginger Add 122¾ tsp saffron, in a little warm water Add 245½ tsp cinnamon Add 122¾ lemon, juiced Add chopped 491 small preserved lemons Add 491 tbsp parsley, chopped Add 491 tbsp fresh coriander Add 49100 g kale, or cavolo nero and toss together Add 245½ can cherry tomatoes Arrange 1473 chicken thighs on top Add 736½ tbsp violet olives Add 42962½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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