Link: theguardian.com
Serves: - 1132 +
Ingredients
849 tbsp olive oil 566 red onions, thinly sliced 849 cloves garlic 566 tsp ground ginger 141½ tsp saffron, in a little warm water 283 tsp cinnamon 141½ lemon, juiced 566 small preserved lemons 566 tbsp parsley, chopped 566 tbsp fresh coriander 1698 chicken thighs 849 tbsp violet olives 283 can cherry tomatoes 141½ tsp salt 49525 ml water 56600 g kale, or cavolo nero
Method
Heat tagine with 849 tbsp olive oil Add layer of 566 red onions, thinly sliced Mash 849 cloves garlic with 141½ tsp salt and add to pan Add 566 tsp ground ginger Add 141½ tsp saffron, in a little warm water Add 283 tsp cinnamon Add 141½ lemon, juiced Add chopped 566 small preserved lemons Add 566 tbsp parsley, chopped Add 566 tbsp fresh coriander Add 56600 g kale, or cavolo nero and toss together Add 283 can cherry tomatoes Arrange 1698 chicken thighs on top Add 849 tbsp violet olives Add 49525 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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