Link: theguardian.com
Serves: - 516 +
Ingredients
387 tbsp olive oil 258 red onions, thinly sliced 387 cloves garlic 258 tsp ground ginger 64½ tsp saffron, in a little warm water 129 tsp cinnamon 64½ lemon, juiced 258 small preserved lemons 258 tbsp parsley, chopped 258 tbsp fresh coriander 774 chicken thighs 387 tbsp violet olives 129 can cherry tomatoes 64½ tsp salt 22575 ml water 25800 g kale, or cavolo nero
Method
Heat tagine with 387 tbsp olive oil Add layer of 258 red onions, thinly sliced Mash 387 cloves garlic with 64½ tsp salt and add to pan Add 258 tsp ground ginger Add 64½ tsp saffron, in a little warm water Add 129 tsp cinnamon Add 64½ lemon, juiced Add chopped 258 small preserved lemons Add 258 tbsp parsley, chopped Add 258 tbsp fresh coriander Add 25800 g kale, or cavolo nero and toss together Add 129 can cherry tomatoes Arrange 774 chicken thighs on top Add 387 tbsp violet olives Add 22575 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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