Link: theguardian.com
Serves: - 588 +
Ingredients
441 tbsp olive oil 294 red onions, thinly sliced 441 cloves garlic 294 tsp ground ginger 73½ tsp saffron, in a little warm water 147 tsp cinnamon 73½ lemon, juiced 294 small preserved lemons 294 tbsp parsley, chopped 294 tbsp fresh coriander 882 chicken thighs 441 tbsp violet olives 147 can cherry tomatoes 73½ tsp salt 25725 ml water 29400 g kale, or cavolo nero
Method
Heat tagine with 441 tbsp olive oil Add layer of 294 red onions, thinly sliced Mash 441 cloves garlic with 73½ tsp salt and add to pan Add 294 tsp ground ginger Add 73½ tsp saffron, in a little warm water Add 147 tsp cinnamon Add 73½ lemon, juiced Add chopped 294 small preserved lemons Add 294 tbsp parsley, chopped Add 294 tbsp fresh coriander Add 29400 g kale, or cavolo nero and toss together Add 147 can cherry tomatoes Arrange 882 chicken thighs on top Add 441 tbsp violet olives Add 25725 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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