Link: theguardian.com
Serves: - 1176 +
Ingredients
882 tbsp olive oil 588 red onions, thinly sliced 882 cloves garlic 588 tsp ground ginger 147 tsp saffron, in a little warm water 294 tsp cinnamon 147 lemon, juiced 588 small preserved lemons 588 tbsp parsley, chopped 588 tbsp fresh coriander 1764 chicken thighs 882 tbsp violet olives 294 can cherry tomatoes 147 tsp salt 51450 ml water 58800 g kale, or cavolo nero
Method
Heat tagine with 882 tbsp olive oil Add layer of 588 red onions, thinly sliced Mash 882 cloves garlic with 147 tsp salt and add to pan Add 588 tsp ground ginger Add 147 tsp saffron, in a little warm water Add 294 tsp cinnamon Add 147 lemon, juiced Add chopped 588 small preserved lemons Add 588 tbsp parsley, chopped Add 588 tbsp fresh coriander Add 58800 g kale, or cavolo nero and toss together Add 294 can cherry tomatoes Arrange 1764 chicken thighs on top Add 882 tbsp violet olives Add 51450 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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