Link: theguardian.com
Serves: - 1088 +
Ingredients
816 tbsp olive oil 544 red onions, thinly sliced 816 cloves garlic 544 tsp ground ginger 136 tsp saffron, in a little warm water 272 tsp cinnamon 136 lemon, juiced 544 small preserved lemons 544 tbsp parsley, chopped 544 tbsp fresh coriander 1632 chicken thighs 816 tbsp violet olives 272 can cherry tomatoes 136 tsp salt 47600 ml water 54400 g kale, or cavolo nero
Method
Heat tagine with 816 tbsp olive oil Add layer of 544 red onions, thinly sliced Mash 816 cloves garlic with 136 tsp salt and add to pan Add 544 tsp ground ginger Add 136 tsp saffron, in a little warm water Add 272 tsp cinnamon Add 136 lemon, juiced Add chopped 544 small preserved lemons Add 544 tbsp parsley, chopped Add 544 tbsp fresh coriander Add 54400 g kale, or cavolo nero and toss together Add 272 can cherry tomatoes Arrange 1632 chicken thighs on top Add 816 tbsp violet olives Add 47600 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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