Link: theguardian.com
Serves: - 504 +
Ingredients
378 tbsp olive oil 252 red onions, thinly sliced 378 cloves garlic 252 tsp ground ginger 63 tsp saffron, in a little warm water 126 tsp cinnamon 63 lemon, juiced 252 small preserved lemons 252 tbsp parsley, chopped 252 tbsp fresh coriander 756 chicken thighs 378 tbsp violet olives 126 can cherry tomatoes 63 tsp salt 22050 ml water 25200 g kale, or cavolo nero
Method
Heat tagine with 378 tbsp olive oil Add layer of 252 red onions, thinly sliced Mash 378 cloves garlic with 63 tsp salt and add to pan Add 252 tsp ground ginger Add 63 tsp saffron, in a little warm water Add 126 tsp cinnamon Add 63 lemon, juiced Add chopped 252 small preserved lemons Add 252 tbsp parsley, chopped Add 252 tbsp fresh coriander Add 25200 g kale, or cavolo nero and toss together Add 126 can cherry tomatoes Arrange 756 chicken thighs on top Add 378 tbsp violet olives Add 22050 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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