Link: theguardian.com
Serves: - 532 +
Ingredients
399 tbsp olive oil 266 red onions, thinly sliced 399 cloves garlic 266 tsp ground ginger 66½ tsp saffron, in a little warm water 133 tsp cinnamon 66½ lemon, juiced 266 small preserved lemons 266 tbsp parsley, chopped 266 tbsp fresh coriander 798 chicken thighs 399 tbsp violet olives 133 can cherry tomatoes 66½ tsp salt 23275 ml water 26600 g kale, or cavolo nero
Method
Heat tagine with 399 tbsp olive oil Add layer of 266 red onions, thinly sliced Mash 399 cloves garlic with 66½ tsp salt and add to pan Add 266 tsp ground ginger Add 66½ tsp saffron, in a little warm water Add 133 tsp cinnamon Add 66½ lemon, juiced Add chopped 266 small preserved lemons Add 266 tbsp parsley, chopped Add 266 tbsp fresh coriander Add 26600 g kale, or cavolo nero and toss together Add 133 can cherry tomatoes Arrange 798 chicken thighs on top Add 399 tbsp violet olives Add 23275 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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