Link: theguardian.com
Serves: - 1072 +
Ingredients
804 tbsp olive oil 536 red onions, thinly sliced 804 cloves garlic 536 tsp ground ginger 134 tsp saffron, in a little warm water 268 tsp cinnamon 134 lemon, juiced 536 small preserved lemons 536 tbsp parsley, chopped 536 tbsp fresh coriander 1608 chicken thighs 804 tbsp violet olives 268 can cherry tomatoes 134 tsp salt 46900 ml water 53600 g kale, or cavolo nero
Method
Heat tagine with 804 tbsp olive oil Add layer of 536 red onions, thinly sliced Mash 804 cloves garlic with 134 tsp salt and add to pan Add 536 tsp ground ginger Add 134 tsp saffron, in a little warm water Add 268 tsp cinnamon Add 134 lemon, juiced Add chopped 536 small preserved lemons Add 536 tbsp parsley, chopped Add 536 tbsp fresh coriander Add 53600 g kale, or cavolo nero and toss together Add 268 can cherry tomatoes Arrange 1608 chicken thighs on top Add 804 tbsp violet olives Add 46900 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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