Link: theguardian.com
Serves: - 656 +
Ingredients
492 tbsp olive oil 328 red onions, thinly sliced 492 cloves garlic 328 tsp ground ginger 82 tsp saffron, in a little warm water 164 tsp cinnamon 82 lemon, juiced 328 small preserved lemons 328 tbsp parsley, chopped 328 tbsp fresh coriander 984 chicken thighs 492 tbsp violet olives 164 can cherry tomatoes 82 tsp salt 28700 ml water 32800 g kale, or cavolo nero
Method
Heat tagine with 492 tbsp olive oil Add layer of 328 red onions, thinly sliced Mash 492 cloves garlic with 82 tsp salt and add to pan Add 328 tsp ground ginger Add 82 tsp saffron, in a little warm water Add 164 tsp cinnamon Add 82 lemon, juiced Add chopped 328 small preserved lemons Add 328 tbsp parsley, chopped Add 328 tbsp fresh coriander Add 32800 g kale, or cavolo nero and toss together Add 164 can cherry tomatoes Arrange 984 chicken thighs on top Add 492 tbsp violet olives Add 28700 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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