Link: theguardian.com
Serves: - 624 +
Ingredients
468 tbsp olive oil 312 red onions, thinly sliced 468 cloves garlic 312 tsp ground ginger 78 tsp saffron, in a little warm water 156 tsp cinnamon 78 lemon, juiced 312 small preserved lemons 312 tbsp parsley, chopped 312 tbsp fresh coriander 936 chicken thighs 468 tbsp violet olives 156 can cherry tomatoes 78 tsp salt 27300 ml water 31200 g kale, or cavolo nero
Method
Heat tagine with 468 tbsp olive oil Add layer of 312 red onions, thinly sliced Mash 468 cloves garlic with 78 tsp salt and add to pan Add 312 tsp ground ginger Add 78 tsp saffron, in a little warm water Add 156 tsp cinnamon Add 78 lemon, juiced Add chopped 312 small preserved lemons Add 312 tbsp parsley, chopped Add 312 tbsp fresh coriander Add 31200 g kale, or cavolo nero and toss together Add 156 can cherry tomatoes Arrange 936 chicken thighs on top Add 468 tbsp violet olives Add 27300 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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