Link: theguardian.com
Serves: - 1036 +
Ingredients
777 tbsp olive oil 518 red onions, thinly sliced 777 cloves garlic 518 tsp ground ginger 129½ tsp saffron, in a little warm water 259 tsp cinnamon 129½ lemon, juiced 518 small preserved lemons 518 tbsp parsley, chopped 518 tbsp fresh coriander 1554 chicken thighs 777 tbsp violet olives 259 can cherry tomatoes 129½ tsp salt 45325 ml water 51800 g kale, or cavolo nero
Method
Heat tagine with 777 tbsp olive oil Add layer of 518 red onions, thinly sliced Mash 777 cloves garlic with 129½ tsp salt and add to pan Add 518 tsp ground ginger Add 129½ tsp saffron, in a little warm water Add 259 tsp cinnamon Add 129½ lemon, juiced Add chopped 518 small preserved lemons Add 518 tbsp parsley, chopped Add 518 tbsp fresh coriander Add 51800 g kale, or cavolo nero and toss together Add 259 can cherry tomatoes Arrange 1554 chicken thighs on top Add 777 tbsp violet olives Add 45325 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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