Link: theguardian.com
Serves: - 1180 +
Ingredients
885 tbsp olive oil 590 red onions, thinly sliced 885 cloves garlic 590 tsp ground ginger 147½ tsp saffron, in a little warm water 295 tsp cinnamon 147½ lemon, juiced 590 small preserved lemons 590 tbsp parsley, chopped 590 tbsp fresh coriander 1770 chicken thighs 885 tbsp violet olives 295 can cherry tomatoes 147½ tsp salt 51625 ml water 59000 g kale, or cavolo nero
Method
Heat tagine with 885 tbsp olive oil Add layer of 590 red onions, thinly sliced Mash 885 cloves garlic with 147½ tsp salt and add to pan Add 590 tsp ground ginger Add 147½ tsp saffron, in a little warm water Add 295 tsp cinnamon Add 147½ lemon, juiced Add chopped 590 small preserved lemons Add 590 tbsp parsley, chopped Add 590 tbsp fresh coriander Add 59000 g kale, or cavolo nero and toss together Add 295 can cherry tomatoes Arrange 1770 chicken thighs on top Add 885 tbsp violet olives Add 51625 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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