Link: theguardian.com
Serves: - 628 +
Ingredients
471 tbsp olive oil 314 red onions, thinly sliced 471 cloves garlic 314 tsp ground ginger 78½ tsp saffron, in a little warm water 157 tsp cinnamon 78½ lemon, juiced 314 small preserved lemons 314 tbsp parsley, chopped 314 tbsp fresh coriander 942 chicken thighs 471 tbsp violet olives 157 can cherry tomatoes 78½ tsp salt 27475 ml water 31400 g kale, or cavolo nero
Method
Heat tagine with 471 tbsp olive oil Add layer of 314 red onions, thinly sliced Mash 471 cloves garlic with 78½ tsp salt and add to pan Add 314 tsp ground ginger Add 78½ tsp saffron, in a little warm water Add 157 tsp cinnamon Add 78½ lemon, juiced Add chopped 314 small preserved lemons Add 314 tbsp parsley, chopped Add 314 tbsp fresh coriander Add 31400 g kale, or cavolo nero and toss together Add 157 can cherry tomatoes Arrange 942 chicken thighs on top Add 471 tbsp violet olives Add 27475 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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