Link: theguardian.com
Serves: - 1028 +
Ingredients
771 tbsp olive oil 514 red onions, thinly sliced 771 cloves garlic 514 tsp ground ginger 128½ tsp saffron, in a little warm water 257 tsp cinnamon 128½ lemon, juiced 514 small preserved lemons 514 tbsp parsley, chopped 514 tbsp fresh coriander 1542 chicken thighs 771 tbsp violet olives 257 can cherry tomatoes 128½ tsp salt 44975 ml water 51400 g kale, or cavolo nero
Method
Heat tagine with 771 tbsp olive oil Add layer of 514 red onions, thinly sliced Mash 771 cloves garlic with 128½ tsp salt and add to pan Add 514 tsp ground ginger Add 128½ tsp saffron, in a little warm water Add 257 tsp cinnamon Add 128½ lemon, juiced Add chopped 514 small preserved lemons Add 514 tbsp parsley, chopped Add 514 tbsp fresh coriander Add 51400 g kale, or cavolo nero and toss together Add 257 can cherry tomatoes Arrange 1542 chicken thighs on top Add 771 tbsp violet olives Add 44975 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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