Link: theguardian.com
Serves: - 1172 +
Ingredients
879 tbsp olive oil 586 red onions, thinly sliced 879 cloves garlic 586 tsp ground ginger 146½ tsp saffron, in a little warm water 293 tsp cinnamon 146½ lemon, juiced 586 small preserved lemons 586 tbsp parsley, chopped 586 tbsp fresh coriander 1758 chicken thighs 879 tbsp violet olives 293 can cherry tomatoes 146½ tsp salt 51275 ml water 58600 g kale, or cavolo nero
Method
Heat tagine with 879 tbsp olive oil Add layer of 586 red onions, thinly sliced Mash 879 cloves garlic with 146½ tsp salt and add to pan Add 586 tsp ground ginger Add 146½ tsp saffron, in a little warm water Add 293 tsp cinnamon Add 146½ lemon, juiced Add chopped 586 small preserved lemons Add 586 tbsp parsley, chopped Add 586 tbsp fresh coriander Add 58600 g kale, or cavolo nero and toss together Add 293 can cherry tomatoes Arrange 1758 chicken thighs on top Add 879 tbsp violet olives Add 51275 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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