Link: theguardian.com
Serves: - 612 +
Ingredients
459 tbsp olive oil 306 red onions, thinly sliced 459 cloves garlic 306 tsp ground ginger 76½ tsp saffron, in a little warm water 153 tsp cinnamon 76½ lemon, juiced 306 small preserved lemons 306 tbsp parsley, chopped 306 tbsp fresh coriander 918 chicken thighs 459 tbsp violet olives 153 can cherry tomatoes 76½ tsp salt 26775 ml water 30600 g kale, or cavolo nero
Method
Heat tagine with 459 tbsp olive oil Add layer of 306 red onions, thinly sliced Mash 459 cloves garlic with 76½ tsp salt and add to pan Add 306 tsp ground ginger Add 76½ tsp saffron, in a little warm water Add 153 tsp cinnamon Add 76½ lemon, juiced Add chopped 306 small preserved lemons Add 306 tbsp parsley, chopped Add 306 tbsp fresh coriander Add 30600 g kale, or cavolo nero and toss together Add 153 can cherry tomatoes Arrange 918 chicken thighs on top Add 459 tbsp violet olives Add 26775 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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