Link: theguardian.com
Serves: - 986 +
Ingredients
739½ tbsp olive oil 493 red onions, thinly sliced 739½ cloves garlic 493 tsp ground ginger 123¼ tsp saffron, in a little warm water 246½ tsp cinnamon 123¼ lemon, juiced 493 small preserved lemons 493 tbsp parsley, chopped 493 tbsp fresh coriander 1479 chicken thighs 739½ tbsp violet olives 246½ can cherry tomatoes 123¼ tsp salt 43137½ ml water 49300 g kale, or cavolo nero
Method
Heat tagine with 739½ tbsp olive oil Add layer of 493 red onions, thinly sliced Mash 739½ cloves garlic with 123¼ tsp salt and add to pan Add 493 tsp ground ginger Add 123¼ tsp saffron, in a little warm water Add 246½ tsp cinnamon Add 123¼ lemon, juiced Add chopped 493 small preserved lemons Add 493 tbsp parsley, chopped Add 493 tbsp fresh coriander Add 49300 g kale, or cavolo nero and toss together Add 246½ can cherry tomatoes Arrange 1479 chicken thighs on top Add 739½ tbsp violet olives Add 43137½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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