Link: theguardian.com
Serves: - 648 +
Ingredients
486 tbsp olive oil 324 red onions, thinly sliced 486 cloves garlic 324 tsp ground ginger 81 tsp saffron, in a little warm water 162 tsp cinnamon 81 lemon, juiced 324 small preserved lemons 324 tbsp parsley, chopped 324 tbsp fresh coriander 972 chicken thighs 486 tbsp violet olives 162 can cherry tomatoes 81 tsp salt 28350 ml water 32400 g kale, or cavolo nero
Method
Heat tagine with 486 tbsp olive oil Add layer of 324 red onions, thinly sliced Mash 486 cloves garlic with 81 tsp salt and add to pan Add 324 tsp ground ginger Add 81 tsp saffron, in a little warm water Add 162 tsp cinnamon Add 81 lemon, juiced Add chopped 324 small preserved lemons Add 324 tbsp parsley, chopped Add 324 tbsp fresh coriander Add 32400 g kale, or cavolo nero and toss together Add 162 can cherry tomatoes Arrange 972 chicken thighs on top Add 486 tbsp violet olives Add 28350 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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