Link: theguardian.com
Serves: - 664 +
Ingredients
498 tbsp olive oil 332 red onions, thinly sliced 498 cloves garlic 332 tsp ground ginger 83 tsp saffron, in a little warm water 166 tsp cinnamon 83 lemon, juiced 332 small preserved lemons 332 tbsp parsley, chopped 332 tbsp fresh coriander 996 chicken thighs 498 tbsp violet olives 166 can cherry tomatoes 83 tsp salt 29050 ml water 33200 g kale, or cavolo nero
Method
Heat tagine with 498 tbsp olive oil Add layer of 332 red onions, thinly sliced Mash 498 cloves garlic with 83 tsp salt and add to pan Add 332 tsp ground ginger Add 83 tsp saffron, in a little warm water Add 166 tsp cinnamon Add 83 lemon, juiced Add chopped 332 small preserved lemons Add 332 tbsp parsley, chopped Add 332 tbsp fresh coriander Add 33200 g kale, or cavolo nero and toss together Add 166 can cherry tomatoes Arrange 996 chicken thighs on top Add 498 tbsp violet olives Add 29050 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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