Link: theguardian.com
Serves: - 1128 +
Ingredients
846 tbsp olive oil 564 red onions, thinly sliced 846 cloves garlic 564 tsp ground ginger 141 tsp saffron, in a little warm water 282 tsp cinnamon 141 lemon, juiced 564 small preserved lemons 564 tbsp parsley, chopped 564 tbsp fresh coriander 1692 chicken thighs 846 tbsp violet olives 282 can cherry tomatoes 141 tsp salt 49350 ml water 56400 g kale, or cavolo nero
Method
Heat tagine with 846 tbsp olive oil Add layer of 564 red onions, thinly sliced Mash 846 cloves garlic with 141 tsp salt and add to pan Add 564 tsp ground ginger Add 141 tsp saffron, in a little warm water Add 282 tsp cinnamon Add 141 lemon, juiced Add chopped 564 small preserved lemons Add 564 tbsp parsley, chopped Add 564 tbsp fresh coriander Add 56400 g kale, or cavolo nero and toss together Add 282 can cherry tomatoes Arrange 1692 chicken thighs on top Add 846 tbsp violet olives Add 49350 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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