Link: theguardian.com
Serves: - 1108 +
Ingredients
831 tbsp olive oil 554 red onions, thinly sliced 831 cloves garlic 554 tsp ground ginger 138½ tsp saffron, in a little warm water 277 tsp cinnamon 138½ lemon, juiced 554 small preserved lemons 554 tbsp parsley, chopped 554 tbsp fresh coriander 1662 chicken thighs 831 tbsp violet olives 277 can cherry tomatoes 138½ tsp salt 48475 ml water 55400 g kale, or cavolo nero
Method
Heat tagine with 831 tbsp olive oil Add layer of 554 red onions, thinly sliced Mash 831 cloves garlic with 138½ tsp salt and add to pan Add 554 tsp ground ginger Add 138½ tsp saffron, in a little warm water Add 277 tsp cinnamon Add 138½ lemon, juiced Add chopped 554 small preserved lemons Add 554 tbsp parsley, chopped Add 554 tbsp fresh coriander Add 55400 g kale, or cavolo nero and toss together Add 277 can cherry tomatoes Arrange 1662 chicken thighs on top Add 831 tbsp violet olives Add 48475 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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