Link: theguardian.com
Serves: - 1192 +
Ingredients
894 tbsp olive oil 596 red onions, thinly sliced 894 cloves garlic 596 tsp ground ginger 149 tsp saffron, in a little warm water 298 tsp cinnamon 149 lemon, juiced 596 small preserved lemons 596 tbsp parsley, chopped 596 tbsp fresh coriander 1788 chicken thighs 894 tbsp violet olives 298 can cherry tomatoes 149 tsp salt 52150 ml water 59600 g kale, or cavolo nero
Method
Heat tagine with 894 tbsp olive oil Add layer of 596 red onions, thinly sliced Mash 894 cloves garlic with 149 tsp salt and add to pan Add 596 tsp ground ginger Add 149 tsp saffron, in a little warm water Add 298 tsp cinnamon Add 149 lemon, juiced Add chopped 596 small preserved lemons Add 596 tbsp parsley, chopped Add 596 tbsp fresh coriander Add 59600 g kale, or cavolo nero and toss together Add 298 can cherry tomatoes Arrange 1788 chicken thighs on top Add 894 tbsp violet olives Add 52150 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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