Link: theguardian.com
Serves: - 652 +
Ingredients
489 tbsp olive oil 326 red onions, thinly sliced 489 cloves garlic 326 tsp ground ginger 81½ tsp saffron, in a little warm water 163 tsp cinnamon 81½ lemon, juiced 326 small preserved lemons 326 tbsp parsley, chopped 326 tbsp fresh coriander 978 chicken thighs 489 tbsp violet olives 163 can cherry tomatoes 81½ tsp salt 28525 ml water 32600 g kale, or cavolo nero
Method
Heat tagine with 489 tbsp olive oil Add layer of 326 red onions, thinly sliced Mash 489 cloves garlic with 81½ tsp salt and add to pan Add 326 tsp ground ginger Add 81½ tsp saffron, in a little warm water Add 163 tsp cinnamon Add 81½ lemon, juiced Add chopped 326 small preserved lemons Add 326 tbsp parsley, chopped Add 326 tbsp fresh coriander Add 32600 g kale, or cavolo nero and toss together Add 163 can cherry tomatoes Arrange 978 chicken thighs on top Add 489 tbsp violet olives Add 28525 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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