Link: theguardian.com
Serves: - 1136 +
Ingredients
852 tbsp olive oil 568 red onions, thinly sliced 852 cloves garlic 568 tsp ground ginger 142 tsp saffron, in a little warm water 284 tsp cinnamon 142 lemon, juiced 568 small preserved lemons 568 tbsp parsley, chopped 568 tbsp fresh coriander 1704 chicken thighs 852 tbsp violet olives 284 can cherry tomatoes 142 tsp salt 49700 ml water 56800 g kale, or cavolo nero
Method
Heat tagine with 852 tbsp olive oil Add layer of 568 red onions, thinly sliced Mash 852 cloves garlic with 142 tsp salt and add to pan Add 568 tsp ground ginger Add 142 tsp saffron, in a little warm water Add 284 tsp cinnamon Add 142 lemon, juiced Add chopped 568 small preserved lemons Add 568 tbsp parsley, chopped Add 568 tbsp fresh coriander Add 56800 g kale, or cavolo nero and toss together Add 284 can cherry tomatoes Arrange 1704 chicken thighs on top Add 852 tbsp violet olives Add 49700 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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