Link: theguardian.com
Serves: - 488 +
Ingredients
366 tbsp olive oil 244 red onions, thinly sliced 366 cloves garlic 244 tsp ground ginger 61 tsp saffron, in a little warm water 122 tsp cinnamon 61 lemon, juiced 244 small preserved lemons 244 tbsp parsley, chopped 244 tbsp fresh coriander 732 chicken thighs 366 tbsp violet olives 122 can cherry tomatoes 61 tsp salt 21350 ml water 24400 g kale, or cavolo nero
Method
Heat tagine with 366 tbsp olive oil Add layer of 244 red onions, thinly sliced Mash 366 cloves garlic with 61 tsp salt and add to pan Add 244 tsp ground ginger Add 61 tsp saffron, in a little warm water Add 122 tsp cinnamon Add 61 lemon, juiced Add chopped 244 small preserved lemons Add 244 tbsp parsley, chopped Add 244 tbsp fresh coriander Add 24400 g kale, or cavolo nero and toss together Add 122 can cherry tomatoes Arrange 732 chicken thighs on top Add 366 tbsp violet olives Add 21350 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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