Link: theguardian.com
Serves: - 548 +
Ingredients
411 tbsp olive oil 274 red onions, thinly sliced 411 cloves garlic 274 tsp ground ginger 68½ tsp saffron, in a little warm water 137 tsp cinnamon 68½ lemon, juiced 274 small preserved lemons 274 tbsp parsley, chopped 274 tbsp fresh coriander 822 chicken thighs 411 tbsp violet olives 137 can cherry tomatoes 68½ tsp salt 23975 ml water 27400 g kale, or cavolo nero
Method
Heat tagine with 411 tbsp olive oil Add layer of 274 red onions, thinly sliced Mash 411 cloves garlic with 68½ tsp salt and add to pan Add 274 tsp ground ginger Add 68½ tsp saffron, in a little warm water Add 137 tsp cinnamon Add 68½ lemon, juiced Add chopped 274 small preserved lemons Add 274 tbsp parsley, chopped Add 274 tbsp fresh coriander Add 27400 g kale, or cavolo nero and toss together Add 137 can cherry tomatoes Arrange 822 chicken thighs on top Add 411 tbsp violet olives Add 23975 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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