Link: theguardian.com
Serves: - 1168 +
Ingredients
876 tbsp olive oil 584 red onions, thinly sliced 876 cloves garlic 584 tsp ground ginger 146 tsp saffron, in a little warm water 292 tsp cinnamon 146 lemon, juiced 584 small preserved lemons 584 tbsp parsley, chopped 584 tbsp fresh coriander 1752 chicken thighs 876 tbsp violet olives 292 can cherry tomatoes 146 tsp salt 51100 ml water 58400 g kale, or cavolo nero
Method
Heat tagine with 876 tbsp olive oil Add layer of 584 red onions, thinly sliced Mash 876 cloves garlic with 146 tsp salt and add to pan Add 584 tsp ground ginger Add 146 tsp saffron, in a little warm water Add 292 tsp cinnamon Add 146 lemon, juiced Add chopped 584 small preserved lemons Add 584 tbsp parsley, chopped Add 584 tbsp fresh coriander Add 58400 g kale, or cavolo nero and toss together Add 292 can cherry tomatoes Arrange 1752 chicken thighs on top Add 876 tbsp violet olives Add 51100 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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