Link: theguardian.com
Serves: - 998 +
Ingredients
748½ tbsp olive oil 499 red onions, thinly sliced 748½ cloves garlic 499 tsp ground ginger 124¾ tsp saffron, in a little warm water 249½ tsp cinnamon 124¾ lemon, juiced 499 small preserved lemons 499 tbsp parsley, chopped 499 tbsp fresh coriander 1497 chicken thighs 748½ tbsp violet olives 249½ can cherry tomatoes 124¾ tsp salt 43662½ ml water 49900 g kale, or cavolo nero
Method
Heat tagine with 748½ tbsp olive oil Add layer of 499 red onions, thinly sliced Mash 748½ cloves garlic with 124¾ tsp salt and add to pan Add 499 tsp ground ginger Add 124¾ tsp saffron, in a little warm water Add 249½ tsp cinnamon Add 124¾ lemon, juiced Add chopped 499 small preserved lemons Add 499 tbsp parsley, chopped Add 499 tbsp fresh coriander Add 49900 g kale, or cavolo nero and toss together Add 249½ can cherry tomatoes Arrange 1497 chicken thighs on top Add 748½ tbsp violet olives Add 43662½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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