Link: theguardian.com
Serves: - 994 +
Ingredients
745½ tbsp olive oil 497 red onions, thinly sliced 745½ cloves garlic 497 tsp ground ginger 124¼ tsp saffron, in a little warm water 248½ tsp cinnamon 124¼ lemon, juiced 497 small preserved lemons 497 tbsp parsley, chopped 497 tbsp fresh coriander 1491 chicken thighs 745½ tbsp violet olives 248½ can cherry tomatoes 124¼ tsp salt 43487½ ml water 49700 g kale, or cavolo nero
Method
Heat tagine with 745½ tbsp olive oil Add layer of 497 red onions, thinly sliced Mash 745½ cloves garlic with 124¼ tsp salt and add to pan Add 497 tsp ground ginger Add 124¼ tsp saffron, in a little warm water Add 248½ tsp cinnamon Add 124¼ lemon, juiced Add chopped 497 small preserved lemons Add 497 tbsp parsley, chopped Add 497 tbsp fresh coriander Add 49700 g kale, or cavolo nero and toss together Add 248½ can cherry tomatoes Arrange 1491 chicken thighs on top Add 745½ tbsp violet olives Add 43487½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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