Link: theguardian.com
Serves: - 1048 +
Ingredients
786 tbsp olive oil 524 red onions, thinly sliced 786 cloves garlic 524 tsp ground ginger 131 tsp saffron, in a little warm water 262 tsp cinnamon 131 lemon, juiced 524 small preserved lemons 524 tbsp parsley, chopped 524 tbsp fresh coriander 1572 chicken thighs 786 tbsp violet olives 262 can cherry tomatoes 131 tsp salt 45850 ml water 52400 g kale, or cavolo nero
Method
Heat tagine with 786 tbsp olive oil Add layer of 524 red onions, thinly sliced Mash 786 cloves garlic with 131 tsp salt and add to pan Add 524 tsp ground ginger Add 131 tsp saffron, in a little warm water Add 262 tsp cinnamon Add 131 lemon, juiced Add chopped 524 small preserved lemons Add 524 tbsp parsley, chopped Add 524 tbsp fresh coriander Add 52400 g kale, or cavolo nero and toss together Add 262 can cherry tomatoes Arrange 1572 chicken thighs on top Add 786 tbsp violet olives Add 45850 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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