Link: theguardian.com
Serves: - 1032 +
Ingredients
774 tbsp olive oil 516 red onions, thinly sliced 774 cloves garlic 516 tsp ground ginger 129 tsp saffron, in a little warm water 258 tsp cinnamon 129 lemon, juiced 516 small preserved lemons 516 tbsp parsley, chopped 516 tbsp fresh coriander 1548 chicken thighs 774 tbsp violet olives 258 can cherry tomatoes 129 tsp salt 45150 ml water 51600 g kale, or cavolo nero
Method
Heat tagine with 774 tbsp olive oil Add layer of 516 red onions, thinly sliced Mash 774 cloves garlic with 129 tsp salt and add to pan Add 516 tsp ground ginger Add 129 tsp saffron, in a little warm water Add 258 tsp cinnamon Add 129 lemon, juiced Add chopped 516 small preserved lemons Add 516 tbsp parsley, chopped Add 516 tbsp fresh coriander Add 51600 g kale, or cavolo nero and toss together Add 258 can cherry tomatoes Arrange 1548 chicken thighs on top Add 774 tbsp violet olives Add 45150 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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