Link: theguardian.com
Serves: - 596 +
Ingredients
447 tbsp olive oil 298 red onions, thinly sliced 447 cloves garlic 298 tsp ground ginger 74½ tsp saffron, in a little warm water 149 tsp cinnamon 74½ lemon, juiced 298 small preserved lemons 298 tbsp parsley, chopped 298 tbsp fresh coriander 894 chicken thighs 447 tbsp violet olives 149 can cherry tomatoes 74½ tsp salt 26075 ml water 29800 g kale, or cavolo nero
Method
Heat tagine with 447 tbsp olive oil Add layer of 298 red onions, thinly sliced Mash 447 cloves garlic with 74½ tsp salt and add to pan Add 298 tsp ground ginger Add 74½ tsp saffron, in a little warm water Add 149 tsp cinnamon Add 74½ lemon, juiced Add chopped 298 small preserved lemons Add 298 tbsp parsley, chopped Add 298 tbsp fresh coriander Add 29800 g kale, or cavolo nero and toss together Add 149 can cherry tomatoes Arrange 894 chicken thighs on top Add 447 tbsp violet olives Add 26075 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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