Link: theguardian.com
Serves: - 1068 +
Ingredients
801 tbsp olive oil 534 red onions, thinly sliced 801 cloves garlic 534 tsp ground ginger 133½ tsp saffron, in a little warm water 267 tsp cinnamon 133½ lemon, juiced 534 small preserved lemons 534 tbsp parsley, chopped 534 tbsp fresh coriander 1602 chicken thighs 801 tbsp violet olives 267 can cherry tomatoes 133½ tsp salt 46725 ml water 53400 g kale, or cavolo nero
Method
Heat tagine with 801 tbsp olive oil Add layer of 534 red onions, thinly sliced Mash 801 cloves garlic with 133½ tsp salt and add to pan Add 534 tsp ground ginger Add 133½ tsp saffron, in a little warm water Add 267 tsp cinnamon Add 133½ lemon, juiced Add chopped 534 small preserved lemons Add 534 tbsp parsley, chopped Add 534 tbsp fresh coriander Add 53400 g kale, or cavolo nero and toss together Add 267 can cherry tomatoes Arrange 1602 chicken thighs on top Add 801 tbsp violet olives Add 46725 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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