Link: theguardian.com
Serves: - 572 +
Ingredients
429 tbsp olive oil 286 red onions, thinly sliced 429 cloves garlic 286 tsp ground ginger 71½ tsp saffron, in a little warm water 143 tsp cinnamon 71½ lemon, juiced 286 small preserved lemons 286 tbsp parsley, chopped 286 tbsp fresh coriander 858 chicken thighs 429 tbsp violet olives 143 can cherry tomatoes 71½ tsp salt 25025 ml water 28600 g kale, or cavolo nero
Method
Heat tagine with 429 tbsp olive oil Add layer of 286 red onions, thinly sliced Mash 429 cloves garlic with 71½ tsp salt and add to pan Add 286 tsp ground ginger Add 71½ tsp saffron, in a little warm water Add 143 tsp cinnamon Add 71½ lemon, juiced Add chopped 286 small preserved lemons Add 286 tbsp parsley, chopped Add 286 tbsp fresh coriander Add 28600 g kale, or cavolo nero and toss together Add 143 can cherry tomatoes Arrange 858 chicken thighs on top Add 429 tbsp violet olives Add 25025 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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