Link: theguardian.com
Serves: - 1096 +
Ingredients
822 tbsp olive oil 548 red onions, thinly sliced 822 cloves garlic 548 tsp ground ginger 137 tsp saffron, in a little warm water 274 tsp cinnamon 137 lemon, juiced 548 small preserved lemons 548 tbsp parsley, chopped 548 tbsp fresh coriander 1644 chicken thighs 822 tbsp violet olives 274 can cherry tomatoes 137 tsp salt 47950 ml water 54800 g kale, or cavolo nero
Method
Heat tagine with 822 tbsp olive oil Add layer of 548 red onions, thinly sliced Mash 822 cloves garlic with 137 tsp salt and add to pan Add 548 tsp ground ginger Add 137 tsp saffron, in a little warm water Add 274 tsp cinnamon Add 137 lemon, juiced Add chopped 548 small preserved lemons Add 548 tbsp parsley, chopped Add 548 tbsp fresh coriander Add 54800 g kale, or cavolo nero and toss together Add 274 can cherry tomatoes Arrange 1644 chicken thighs on top Add 822 tbsp violet olives Add 47950 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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