Link: theguardian.com
Serves: - 1144 +
Ingredients
858 tbsp olive oil 572 red onions, thinly sliced 858 cloves garlic 572 tsp ground ginger 143 tsp saffron, in a little warm water 286 tsp cinnamon 143 lemon, juiced 572 small preserved lemons 572 tbsp parsley, chopped 572 tbsp fresh coriander 1716 chicken thighs 858 tbsp violet olives 286 can cherry tomatoes 143 tsp salt 50050 ml water 57200 g kale, or cavolo nero
Method
Heat tagine with 858 tbsp olive oil Add layer of 572 red onions, thinly sliced Mash 858 cloves garlic with 143 tsp salt and add to pan Add 572 tsp ground ginger Add 143 tsp saffron, in a little warm water Add 286 tsp cinnamon Add 143 lemon, juiced Add chopped 572 small preserved lemons Add 572 tbsp parsley, chopped Add 572 tbsp fresh coriander Add 57200 g kale, or cavolo nero and toss together Add 286 can cherry tomatoes Arrange 1716 chicken thighs on top Add 858 tbsp violet olives Add 50050 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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