Link: theguardian.com
Serves: - 484 +
Ingredients
363 tbsp olive oil 242 red onions, thinly sliced 363 cloves garlic 242 tsp ground ginger 60½ tsp saffron, in a little warm water 121 tsp cinnamon 60½ lemon, juiced 242 small preserved lemons 242 tbsp parsley, chopped 242 tbsp fresh coriander 726 chicken thighs 363 tbsp violet olives 121 can cherry tomatoes 60½ tsp salt 21175 ml water 24200 g kale, or cavolo nero
Method
Heat tagine with 363 tbsp olive oil Add layer of 242 red onions, thinly sliced Mash 363 cloves garlic with 60½ tsp salt and add to pan Add 242 tsp ground ginger Add 60½ tsp saffron, in a little warm water Add 121 tsp cinnamon Add 60½ lemon, juiced Add chopped 242 small preserved lemons Add 242 tbsp parsley, chopped Add 242 tbsp fresh coriander Add 24200 g kale, or cavolo nero and toss together Add 121 can cherry tomatoes Arrange 726 chicken thighs on top Add 363 tbsp violet olives Add 21175 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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