Link: theguardian.com
Serves: - 1164 +
Ingredients
873 tbsp olive oil 582 red onions, thinly sliced 873 cloves garlic 582 tsp ground ginger 145½ tsp saffron, in a little warm water 291 tsp cinnamon 145½ lemon, juiced 582 small preserved lemons 582 tbsp parsley, chopped 582 tbsp fresh coriander 1746 chicken thighs 873 tbsp violet olives 291 can cherry tomatoes 145½ tsp salt 50925 ml water 58200 g kale, or cavolo nero
Method
Heat tagine with 873 tbsp olive oil Add layer of 582 red onions, thinly sliced Mash 873 cloves garlic with 145½ tsp salt and add to pan Add 582 tsp ground ginger Add 145½ tsp saffron, in a little warm water Add 291 tsp cinnamon Add 145½ lemon, juiced Add chopped 582 small preserved lemons Add 582 tbsp parsley, chopped Add 582 tbsp fresh coriander Add 58200 g kale, or cavolo nero and toss together Add 291 can cherry tomatoes Arrange 1746 chicken thighs on top Add 873 tbsp violet olives Add 50925 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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