Link: theguardian.com
Serves: - 1052 +
Ingredients
789 tbsp olive oil 526 red onions, thinly sliced 789 cloves garlic 526 tsp ground ginger 131½ tsp saffron, in a little warm water 263 tsp cinnamon 131½ lemon, juiced 526 small preserved lemons 526 tbsp parsley, chopped 526 tbsp fresh coriander 1578 chicken thighs 789 tbsp violet olives 263 can cherry tomatoes 131½ tsp salt 46025 ml water 52600 g kale, or cavolo nero
Method
Heat tagine with 789 tbsp olive oil Add layer of 526 red onions, thinly sliced Mash 789 cloves garlic with 131½ tsp salt and add to pan Add 526 tsp ground ginger Add 131½ tsp saffron, in a little warm water Add 263 tsp cinnamon Add 131½ lemon, juiced Add chopped 526 small preserved lemons Add 526 tbsp parsley, chopped Add 526 tbsp fresh coriander Add 52600 g kale, or cavolo nero and toss together Add 263 can cherry tomatoes Arrange 1578 chicken thighs on top Add 789 tbsp violet olives Add 46025 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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