Link: theguardian.com
Serves: - 564 +
Ingredients
423 tbsp olive oil 282 red onions, thinly sliced 423 cloves garlic 282 tsp ground ginger 70½ tsp saffron, in a little warm water 141 tsp cinnamon 70½ lemon, juiced 282 small preserved lemons 282 tbsp parsley, chopped 282 tbsp fresh coriander 846 chicken thighs 423 tbsp violet olives 141 can cherry tomatoes 70½ tsp salt 24675 ml water 28200 g kale, or cavolo nero
Method
Heat tagine with 423 tbsp olive oil Add layer of 282 red onions, thinly sliced Mash 423 cloves garlic with 70½ tsp salt and add to pan Add 282 tsp ground ginger Add 70½ tsp saffron, in a little warm water Add 141 tsp cinnamon Add 70½ lemon, juiced Add chopped 282 small preserved lemons Add 282 tbsp parsley, chopped Add 282 tbsp fresh coriander Add 28200 g kale, or cavolo nero and toss together Add 141 can cherry tomatoes Arrange 846 chicken thighs on top Add 423 tbsp violet olives Add 24675 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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