Link: theguardian.com
Serves: - 1064 +
Ingredients
798 tbsp olive oil 532 red onions, thinly sliced 798 cloves garlic 532 tsp ground ginger 133 tsp saffron, in a little warm water 266 tsp cinnamon 133 lemon, juiced 532 small preserved lemons 532 tbsp parsley, chopped 532 tbsp fresh coriander 1596 chicken thighs 798 tbsp violet olives 266 can cherry tomatoes 133 tsp salt 46550 ml water 53200 g kale, or cavolo nero
Method
Heat tagine with 798 tbsp olive oil Add layer of 532 red onions, thinly sliced Mash 798 cloves garlic with 133 tsp salt and add to pan Add 532 tsp ground ginger Add 133 tsp saffron, in a little warm water Add 266 tsp cinnamon Add 133 lemon, juiced Add chopped 532 small preserved lemons Add 532 tbsp parsley, chopped Add 532 tbsp fresh coriander Add 53200 g kale, or cavolo nero and toss together Add 266 can cherry tomatoes Arrange 1596 chicken thighs on top Add 798 tbsp violet olives Add 46550 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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