Link: theguardian.com
Serves: - 644 +
Ingredients
483 tbsp olive oil 322 red onions, thinly sliced 483 cloves garlic 322 tsp ground ginger 80½ tsp saffron, in a little warm water 161 tsp cinnamon 80½ lemon, juiced 322 small preserved lemons 322 tbsp parsley, chopped 322 tbsp fresh coriander 966 chicken thighs 483 tbsp violet olives 161 can cherry tomatoes 80½ tsp salt 28175 ml water 32200 g kale, or cavolo nero
Method
Heat tagine with 483 tbsp olive oil Add layer of 322 red onions, thinly sliced Mash 483 cloves garlic with 80½ tsp salt and add to pan Add 322 tsp ground ginger Add 80½ tsp saffron, in a little warm water Add 161 tsp cinnamon Add 80½ lemon, juiced Add chopped 322 small preserved lemons Add 322 tbsp parsley, chopped Add 322 tbsp fresh coriander Add 32200 g kale, or cavolo nero and toss together Add 161 can cherry tomatoes Arrange 966 chicken thighs on top Add 483 tbsp violet olives Add 28175 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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