Link: theguardian.com
Serves: - 1188 +
Ingredients
891 tbsp olive oil 594 red onions, thinly sliced 891 cloves garlic 594 tsp ground ginger 148½ tsp saffron, in a little warm water 297 tsp cinnamon 148½ lemon, juiced 594 small preserved lemons 594 tbsp parsley, chopped 594 tbsp fresh coriander 1782 chicken thighs 891 tbsp violet olives 297 can cherry tomatoes 148½ tsp salt 51975 ml water 59400 g kale, or cavolo nero
Method
Heat tagine with 891 tbsp olive oil Add layer of 594 red onions, thinly sliced Mash 891 cloves garlic with 148½ tsp salt and add to pan Add 594 tsp ground ginger Add 148½ tsp saffron, in a little warm water Add 297 tsp cinnamon Add 148½ lemon, juiced Add chopped 594 small preserved lemons Add 594 tbsp parsley, chopped Add 594 tbsp fresh coriander Add 59400 g kale, or cavolo nero and toss together Add 297 can cherry tomatoes Arrange 1782 chicken thighs on top Add 891 tbsp violet olives Add 51975 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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