Link: theguardian.com
Serves: - 552 +
Ingredients
414 tbsp olive oil 276 red onions, thinly sliced 414 cloves garlic 276 tsp ground ginger 69 tsp saffron, in a little warm water 138 tsp cinnamon 69 lemon, juiced 276 small preserved lemons 276 tbsp parsley, chopped 276 tbsp fresh coriander 828 chicken thighs 414 tbsp violet olives 138 can cherry tomatoes 69 tsp salt 24150 ml water 27600 g kale, or cavolo nero
Method
Heat tagine with 414 tbsp olive oil Add layer of 276 red onions, thinly sliced Mash 414 cloves garlic with 69 tsp salt and add to pan Add 276 tsp ground ginger Add 69 tsp saffron, in a little warm water Add 138 tsp cinnamon Add 69 lemon, juiced Add chopped 276 small preserved lemons Add 276 tbsp parsley, chopped Add 276 tbsp fresh coriander Add 27600 g kale, or cavolo nero and toss together Add 138 can cherry tomatoes Arrange 828 chicken thighs on top Add 414 tbsp violet olives Add 24150 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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