Link: theguardian.com
Serves: - 492 +
Ingredients
369 tbsp olive oil 246 red onions, thinly sliced 369 cloves garlic 246 tsp ground ginger 61½ tsp saffron, in a little warm water 123 tsp cinnamon 61½ lemon, juiced 246 small preserved lemons 246 tbsp parsley, chopped 246 tbsp fresh coriander 738 chicken thighs 369 tbsp violet olives 123 can cherry tomatoes 61½ tsp salt 21525 ml water 24600 g kale, or cavolo nero
Method
Heat tagine with 369 tbsp olive oil Add layer of 246 red onions, thinly sliced Mash 369 cloves garlic with 61½ tsp salt and add to pan Add 246 tsp ground ginger Add 61½ tsp saffron, in a little warm water Add 123 tsp cinnamon Add 61½ lemon, juiced Add chopped 246 small preserved lemons Add 246 tbsp parsley, chopped Add 246 tbsp fresh coriander Add 24600 g kale, or cavolo nero and toss together Add 123 can cherry tomatoes Arrange 738 chicken thighs on top Add 369 tbsp violet olives Add 21525 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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