Link: theguardian.com
Serves: - 1184 +
Ingredients
888 tbsp olive oil 592 red onions, thinly sliced 888 cloves garlic 592 tsp ground ginger 148 tsp saffron, in a little warm water 296 tsp cinnamon 148 lemon, juiced 592 small preserved lemons 592 tbsp parsley, chopped 592 tbsp fresh coriander 1776 chicken thighs 888 tbsp violet olives 296 can cherry tomatoes 148 tsp salt 51800 ml water 59200 g kale, or cavolo nero
Method
Heat tagine with 888 tbsp olive oil Add layer of 592 red onions, thinly sliced Mash 888 cloves garlic with 148 tsp salt and add to pan Add 592 tsp ground ginger Add 148 tsp saffron, in a little warm water Add 296 tsp cinnamon Add 148 lemon, juiced Add chopped 592 small preserved lemons Add 592 tbsp parsley, chopped Add 592 tbsp fresh coriander Add 59200 g kale, or cavolo nero and toss together Add 296 can cherry tomatoes Arrange 1776 chicken thighs on top Add 888 tbsp violet olives Add 51800 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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