Link: theguardian.com
Serves: - 1124 +
Ingredients
843 tbsp olive oil 562 red onions, thinly sliced 843 cloves garlic 562 tsp ground ginger 140½ tsp saffron, in a little warm water 281 tsp cinnamon 140½ lemon, juiced 562 small preserved lemons 562 tbsp parsley, chopped 562 tbsp fresh coriander 1686 chicken thighs 843 tbsp violet olives 281 can cherry tomatoes 140½ tsp salt 49175 ml water 56200 g kale, or cavolo nero
Method
Heat tagine with 843 tbsp olive oil Add layer of 562 red onions, thinly sliced Mash 843 cloves garlic with 140½ tsp salt and add to pan Add 562 tsp ground ginger Add 140½ tsp saffron, in a little warm water Add 281 tsp cinnamon Add 140½ lemon, juiced Add chopped 562 small preserved lemons Add 562 tbsp parsley, chopped Add 562 tbsp fresh coriander Add 56200 g kale, or cavolo nero and toss together Add 281 can cherry tomatoes Arrange 1686 chicken thighs on top Add 843 tbsp violet olives Add 49175 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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