Link: theguardian.com
Serves: - 1228 +
Ingredients
921 tbsp olive oil 614 red onions, thinly sliced 921 cloves garlic 614 tsp ground ginger 153½ tsp saffron, in a little warm water 307 tsp cinnamon 153½ lemon, juiced 614 small preserved lemons 614 tbsp parsley, chopped 614 tbsp fresh coriander 1842 chicken thighs 921 tbsp violet olives 307 can cherry tomatoes 153½ tsp salt 53725 ml water 61400 g kale, or cavolo nero
Method
Heat tagine with 921 tbsp olive oil Add layer of 614 red onions, thinly sliced Mash 921 cloves garlic with 153½ tsp salt and add to pan Add 614 tsp ground ginger Add 153½ tsp saffron, in a little warm water Add 307 tsp cinnamon Add 153½ lemon, juiced Add chopped 614 small preserved lemons Add 614 tbsp parsley, chopped Add 614 tbsp fresh coriander Add 61400 g kale, or cavolo nero and toss together Add 307 can cherry tomatoes Arrange 1842 chicken thighs on top Add 921 tbsp violet olives Add 53725 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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