Link: theguardian.com
Serves: - 1084 +
Ingredients
813 tbsp olive oil 542 red onions, thinly sliced 813 cloves garlic 542 tsp ground ginger 135½ tsp saffron, in a little warm water 271 tsp cinnamon 135½ lemon, juiced 542 small preserved lemons 542 tbsp parsley, chopped 542 tbsp fresh coriander 1626 chicken thighs 813 tbsp violet olives 271 can cherry tomatoes 135½ tsp salt 47425 ml water 54200 g kale, or cavolo nero
Method
Heat tagine with 813 tbsp olive oil Add layer of 542 red onions, thinly sliced Mash 813 cloves garlic with 135½ tsp salt and add to pan Add 542 tsp ground ginger Add 135½ tsp saffron, in a little warm water Add 271 tsp cinnamon Add 135½ lemon, juiced Add chopped 542 small preserved lemons Add 542 tbsp parsley, chopped Add 542 tbsp fresh coriander Add 54200 g kale, or cavolo nero and toss together Add 271 can cherry tomatoes Arrange 1626 chicken thighs on top Add 813 tbsp violet olives Add 47425 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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