Link: theguardian.com
Serves: - 1196 +
Ingredients
897 tbsp olive oil 598 red onions, thinly sliced 897 cloves garlic 598 tsp ground ginger 149½ tsp saffron, in a little warm water 299 tsp cinnamon 149½ lemon, juiced 598 small preserved lemons 598 tbsp parsley, chopped 598 tbsp fresh coriander 1794 chicken thighs 897 tbsp violet olives 299 can cherry tomatoes 149½ tsp salt 52325 ml water 59800 g kale, or cavolo nero
Method
Heat tagine with 897 tbsp olive oil Add layer of 598 red onions, thinly sliced Mash 897 cloves garlic with 149½ tsp salt and add to pan Add 598 tsp ground ginger Add 149½ tsp saffron, in a little warm water Add 299 tsp cinnamon Add 149½ lemon, juiced Add chopped 598 small preserved lemons Add 598 tbsp parsley, chopped Add 598 tbsp fresh coriander Add 59800 g kale, or cavolo nero and toss together Add 299 can cherry tomatoes Arrange 1794 chicken thighs on top Add 897 tbsp violet olives Add 52325 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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