Link: theguardian.com
Serves: - 1012 +
Ingredients
759 tbsp olive oil 506 red onions, thinly sliced 759 cloves garlic 506 tsp ground ginger 126½ tsp saffron, in a little warm water 253 tsp cinnamon 126½ lemon, juiced 506 small preserved lemons 506 tbsp parsley, chopped 506 tbsp fresh coriander 1518 chicken thighs 759 tbsp violet olives 253 can cherry tomatoes 126½ tsp salt 44275 ml water 50600 g kale, or cavolo nero
Method
Heat tagine with 759 tbsp olive oil Add layer of 506 red onions, thinly sliced Mash 759 cloves garlic with 126½ tsp salt and add to pan Add 506 tsp ground ginger Add 126½ tsp saffron, in a little warm water Add 253 tsp cinnamon Add 126½ lemon, juiced Add chopped 506 small preserved lemons Add 506 tbsp parsley, chopped Add 506 tbsp fresh coriander Add 50600 g kale, or cavolo nero and toss together Add 253 can cherry tomatoes Arrange 1518 chicken thighs on top Add 759 tbsp violet olives Add 44275 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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