Link: theguardian.com
Serves: - 584 +
Ingredients
438 tbsp olive oil 292 red onions, thinly sliced 438 cloves garlic 292 tsp ground ginger 73 tsp saffron, in a little warm water 146 tsp cinnamon 73 lemon, juiced 292 small preserved lemons 292 tbsp parsley, chopped 292 tbsp fresh coriander 876 chicken thighs 438 tbsp violet olives 146 can cherry tomatoes 73 tsp salt 25550 ml water 29200 g kale, or cavolo nero
Method
Heat tagine with 438 tbsp olive oil Add layer of 292 red onions, thinly sliced Mash 438 cloves garlic with 73 tsp salt and add to pan Add 292 tsp ground ginger Add 73 tsp saffron, in a little warm water Add 146 tsp cinnamon Add 73 lemon, juiced Add chopped 292 small preserved lemons Add 292 tbsp parsley, chopped Add 292 tbsp fresh coriander Add 29200 g kale, or cavolo nero and toss together Add 146 can cherry tomatoes Arrange 876 chicken thighs on top Add 438 tbsp violet olives Add 25550 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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