Link: theguardian.com
Serves: - 616 +
Ingredients
462 tbsp olive oil 308 red onions, thinly sliced 462 cloves garlic 308 tsp ground ginger 77 tsp saffron, in a little warm water 154 tsp cinnamon 77 lemon, juiced 308 small preserved lemons 308 tbsp parsley, chopped 308 tbsp fresh coriander 924 chicken thighs 462 tbsp violet olives 154 can cherry tomatoes 77 tsp salt 26950 ml water 30800 g kale, or cavolo nero
Method
Heat tagine with 462 tbsp olive oil Add layer of 308 red onions, thinly sliced Mash 462 cloves garlic with 77 tsp salt and add to pan Add 308 tsp ground ginger Add 77 tsp saffron, in a little warm water Add 154 tsp cinnamon Add 77 lemon, juiced Add chopped 308 small preserved lemons Add 308 tbsp parsley, chopped Add 308 tbsp fresh coriander Add 30800 g kale, or cavolo nero and toss together Add 154 can cherry tomatoes Arrange 924 chicken thighs on top Add 462 tbsp violet olives Add 26950 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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