Link: theguardian.com
Serves: - 568 +
Ingredients
426 tbsp olive oil 284 red onions, thinly sliced 426 cloves garlic 284 tsp ground ginger 71 tsp saffron, in a little warm water 142 tsp cinnamon 71 lemon, juiced 284 small preserved lemons 284 tbsp parsley, chopped 284 tbsp fresh coriander 852 chicken thighs 426 tbsp violet olives 142 can cherry tomatoes 71 tsp salt 24850 ml water 28400 g kale, or cavolo nero
Method
Heat tagine with 426 tbsp olive oil Add layer of 284 red onions, thinly sliced Mash 426 cloves garlic with 71 tsp salt and add to pan Add 284 tsp ground ginger Add 71 tsp saffron, in a little warm water Add 142 tsp cinnamon Add 71 lemon, juiced Add chopped 284 small preserved lemons Add 284 tbsp parsley, chopped Add 284 tbsp fresh coriander Add 28400 g kale, or cavolo nero and toss together Add 142 can cherry tomatoes Arrange 852 chicken thighs on top Add 426 tbsp violet olives Add 24850 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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