Link: theguardian.com
Serves: - 592 +
Ingredients
444 tbsp olive oil 296 red onions, thinly sliced 444 cloves garlic 296 tsp ground ginger 74 tsp saffron, in a little warm water 148 tsp cinnamon 74 lemon, juiced 296 small preserved lemons 296 tbsp parsley, chopped 296 tbsp fresh coriander 888 chicken thighs 444 tbsp violet olives 148 can cherry tomatoes 74 tsp salt 25900 ml water 29600 g kale, or cavolo nero
Method
Heat tagine with 444 tbsp olive oil Add layer of 296 red onions, thinly sliced Mash 444 cloves garlic with 74 tsp salt and add to pan Add 296 tsp ground ginger Add 74 tsp saffron, in a little warm water Add 148 tsp cinnamon Add 74 lemon, juiced Add chopped 296 small preserved lemons Add 296 tbsp parsley, chopped Add 296 tbsp fresh coriander Add 29600 g kale, or cavolo nero and toss together Add 148 can cherry tomatoes Arrange 888 chicken thighs on top Add 444 tbsp violet olives Add 25900 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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