Link: theguardian.com
Serves: - 1044 +
Ingredients
783 tbsp olive oil 522 red onions, thinly sliced 783 cloves garlic 522 tsp ground ginger 130½ tsp saffron, in a little warm water 261 tsp cinnamon 130½ lemon, juiced 522 small preserved lemons 522 tbsp parsley, chopped 522 tbsp fresh coriander 1566 chicken thighs 783 tbsp violet olives 261 can cherry tomatoes 130½ tsp salt 45675 ml water 52200 g kale, or cavolo nero
Method
Heat tagine with 783 tbsp olive oil Add layer of 522 red onions, thinly sliced Mash 783 cloves garlic with 130½ tsp salt and add to pan Add 522 tsp ground ginger Add 130½ tsp saffron, in a little warm water Add 261 tsp cinnamon Add 130½ lemon, juiced Add chopped 522 small preserved lemons Add 522 tbsp parsley, chopped Add 522 tbsp fresh coriander Add 52200 g kale, or cavolo nero and toss together Add 261 can cherry tomatoes Arrange 1566 chicken thighs on top Add 783 tbsp violet olives Add 45675 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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