Link: theguardian.com
Serves: - 544 +
Ingredients
408 tbsp olive oil 272 red onions, thinly sliced 408 cloves garlic 272 tsp ground ginger 68 tsp saffron, in a little warm water 136 tsp cinnamon 68 lemon, juiced 272 small preserved lemons 272 tbsp parsley, chopped 272 tbsp fresh coriander 816 chicken thighs 408 tbsp violet olives 136 can cherry tomatoes 68 tsp salt 23800 ml water 27200 g kale, or cavolo nero
Method
Heat tagine with 408 tbsp olive oil Add layer of 272 red onions, thinly sliced Mash 408 cloves garlic with 68 tsp salt and add to pan Add 272 tsp ground ginger Add 68 tsp saffron, in a little warm water Add 136 tsp cinnamon Add 68 lemon, juiced Add chopped 272 small preserved lemons Add 272 tbsp parsley, chopped Add 272 tbsp fresh coriander Add 27200 g kale, or cavolo nero and toss together Add 136 can cherry tomatoes Arrange 816 chicken thighs on top Add 408 tbsp violet olives Add 23800 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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