Link: theguardian.com
Serves: - 1092 +
Ingredients
819 tbsp olive oil 546 red onions, thinly sliced 819 cloves garlic 546 tsp ground ginger 136½ tsp saffron, in a little warm water 273 tsp cinnamon 136½ lemon, juiced 546 small preserved lemons 546 tbsp parsley, chopped 546 tbsp fresh coriander 1638 chicken thighs 819 tbsp violet olives 273 can cherry tomatoes 136½ tsp salt 47775 ml water 54600 g kale, or cavolo nero
Method
Heat tagine with 819 tbsp olive oil Add layer of 546 red onions, thinly sliced Mash 819 cloves garlic with 136½ tsp salt and add to pan Add 546 tsp ground ginger Add 136½ tsp saffron, in a little warm water Add 273 tsp cinnamon Add 136½ lemon, juiced Add chopped 546 small preserved lemons Add 546 tbsp parsley, chopped Add 546 tbsp fresh coriander Add 54600 g kale, or cavolo nero and toss together Add 273 can cherry tomatoes Arrange 1638 chicken thighs on top Add 819 tbsp violet olives Add 47775 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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