Link: theguardian.com
Serves: - 1116 +
Ingredients
837 tbsp olive oil 558 red onions, thinly sliced 837 cloves garlic 558 tsp ground ginger 139½ tsp saffron, in a little warm water 279 tsp cinnamon 139½ lemon, juiced 558 small preserved lemons 558 tbsp parsley, chopped 558 tbsp fresh coriander 1674 chicken thighs 837 tbsp violet olives 279 can cherry tomatoes 139½ tsp salt 48825 ml water 55800 g kale, or cavolo nero
Method
Heat tagine with 837 tbsp olive oil Add layer of 558 red onions, thinly sliced Mash 837 cloves garlic with 139½ tsp salt and add to pan Add 558 tsp ground ginger Add 139½ tsp saffron, in a little warm water Add 279 tsp cinnamon Add 139½ lemon, juiced Add chopped 558 small preserved lemons Add 558 tbsp parsley, chopped Add 558 tbsp fresh coriander Add 55800 g kale, or cavolo nero and toss together Add 279 can cherry tomatoes Arrange 1674 chicken thighs on top Add 837 tbsp violet olives Add 48825 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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