Link: theguardian.com
Serves: - 1076 +
Ingredients
807 tbsp olive oil 538 red onions, thinly sliced 807 cloves garlic 538 tsp ground ginger 134½ tsp saffron, in a little warm water 269 tsp cinnamon 134½ lemon, juiced 538 small preserved lemons 538 tbsp parsley, chopped 538 tbsp fresh coriander 1614 chicken thighs 807 tbsp violet olives 269 can cherry tomatoes 134½ tsp salt 47075 ml water 53800 g kale, or cavolo nero
Method
Heat tagine with 807 tbsp olive oil Add layer of 538 red onions, thinly sliced Mash 807 cloves garlic with 134½ tsp salt and add to pan Add 538 tsp ground ginger Add 134½ tsp saffron, in a little warm water Add 269 tsp cinnamon Add 134½ lemon, juiced Add chopped 538 small preserved lemons Add 538 tbsp parsley, chopped Add 538 tbsp fresh coriander Add 53800 g kale, or cavolo nero and toss together Add 269 can cherry tomatoes Arrange 1614 chicken thighs on top Add 807 tbsp violet olives Add 47075 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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