Link: theguardian.com
Serves: - 496 +
Ingredients
372 tbsp olive oil 248 red onions, thinly sliced 372 cloves garlic 248 tsp ground ginger 62 tsp saffron, in a little warm water 124 tsp cinnamon 62 lemon, juiced 248 small preserved lemons 248 tbsp parsley, chopped 248 tbsp fresh coriander 744 chicken thighs 372 tbsp violet olives 124 can cherry tomatoes 62 tsp salt 21700 ml water 24800 g kale, or cavolo nero
Method
Heat tagine with 372 tbsp olive oil Add layer of 248 red onions, thinly sliced Mash 372 cloves garlic with 62 tsp salt and add to pan Add 248 tsp ground ginger Add 62 tsp saffron, in a little warm water Add 124 tsp cinnamon Add 62 lemon, juiced Add chopped 248 small preserved lemons Add 248 tbsp parsley, chopped Add 248 tbsp fresh coriander Add 24800 g kale, or cavolo nero and toss together Add 124 can cherry tomatoes Arrange 744 chicken thighs on top Add 372 tbsp violet olives Add 21700 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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