Link: theguardian.com
Serves: - 556 +
Ingredients
417 tbsp olive oil 278 red onions, thinly sliced 417 cloves garlic 278 tsp ground ginger 69½ tsp saffron, in a little warm water 139 tsp cinnamon 69½ lemon, juiced 278 small preserved lemons 278 tbsp parsley, chopped 278 tbsp fresh coriander 834 chicken thighs 417 tbsp violet olives 139 can cherry tomatoes 69½ tsp salt 24325 ml water 27800 g kale, or cavolo nero
Method
Heat tagine with 417 tbsp olive oil Add layer of 278 red onions, thinly sliced Mash 417 cloves garlic with 69½ tsp salt and add to pan Add 278 tsp ground ginger Add 69½ tsp saffron, in a little warm water Add 139 tsp cinnamon Add 69½ lemon, juiced Add chopped 278 small preserved lemons Add 278 tbsp parsley, chopped Add 278 tbsp fresh coriander Add 27800 g kale, or cavolo nero and toss together Add 139 can cherry tomatoes Arrange 834 chicken thighs on top Add 417 tbsp violet olives Add 24325 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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