Link: theguardian.com
Serves: - 536 +
Ingredients
402 tbsp olive oil 268 red onions, thinly sliced 402 cloves garlic 268 tsp ground ginger 67 tsp saffron, in a little warm water 134 tsp cinnamon 67 lemon, juiced 268 small preserved lemons 268 tbsp parsley, chopped 268 tbsp fresh coriander 804 chicken thighs 402 tbsp violet olives 134 can cherry tomatoes 67 tsp salt 23450 ml water 26800 g kale, or cavolo nero
Method
Heat tagine with 402 tbsp olive oil Add layer of 268 red onions, thinly sliced Mash 402 cloves garlic with 67 tsp salt and add to pan Add 268 tsp ground ginger Add 67 tsp saffron, in a little warm water Add 134 tsp cinnamon Add 67 lemon, juiced Add chopped 268 small preserved lemons Add 268 tbsp parsley, chopped Add 268 tbsp fresh coriander Add 26800 g kale, or cavolo nero and toss together Add 134 can cherry tomatoes Arrange 804 chicken thighs on top Add 402 tbsp violet olives Add 23450 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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