Link: theguardian.com
Serves: - 636 +
Ingredients
477 tbsp olive oil 318 red onions, thinly sliced 477 cloves garlic 318 tsp ground ginger 79½ tsp saffron, in a little warm water 159 tsp cinnamon 79½ lemon, juiced 318 small preserved lemons 318 tbsp parsley, chopped 318 tbsp fresh coriander 954 chicken thighs 477 tbsp violet olives 159 can cherry tomatoes 79½ tsp salt 27825 ml water 31800 g kale, or cavolo nero
Method
Heat tagine with 477 tbsp olive oil Add layer of 318 red onions, thinly sliced Mash 477 cloves garlic with 79½ tsp salt and add to pan Add 318 tsp ground ginger Add 79½ tsp saffron, in a little warm water Add 159 tsp cinnamon Add 79½ lemon, juiced Add chopped 318 small preserved lemons Add 318 tbsp parsley, chopped Add 318 tbsp fresh coriander Add 31800 g kale, or cavolo nero and toss together Add 159 can cherry tomatoes Arrange 954 chicken thighs on top Add 477 tbsp violet olives Add 27825 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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