Link: theguardian.com
Serves: - 1232 +
Ingredients
924 tbsp olive oil 616 red onions, thinly sliced 924 cloves garlic 616 tsp ground ginger 154 tsp saffron, in a little warm water 308 tsp cinnamon 154 lemon, juiced 616 small preserved lemons 616 tbsp parsley, chopped 616 tbsp fresh coriander 1848 chicken thighs 924 tbsp violet olives 308 can cherry tomatoes 154 tsp salt 53900 ml water 61600 g kale, or cavolo nero
Method
Heat tagine with 924 tbsp olive oil Add layer of 616 red onions, thinly sliced Mash 924 cloves garlic with 154 tsp salt and add to pan Add 616 tsp ground ginger Add 154 tsp saffron, in a little warm water Add 308 tsp cinnamon Add 154 lemon, juiced Add chopped 616 small preserved lemons Add 616 tbsp parsley, chopped Add 616 tbsp fresh coriander Add 61600 g kale, or cavolo nero and toss together Add 308 can cherry tomatoes Arrange 1848 chicken thighs on top Add 924 tbsp violet olives Add 53900 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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