Link: theguardian.com
Serves: - 668 +
Ingredients
501 tbsp olive oil 334 red onions, thinly sliced 501 cloves garlic 334 tsp ground ginger 83½ tsp saffron, in a little warm water 167 tsp cinnamon 83½ lemon, juiced 334 small preserved lemons 334 tbsp parsley, chopped 334 tbsp fresh coriander 1002 chicken thighs 501 tbsp violet olives 167 can cherry tomatoes 83½ tsp salt 29225 ml water 33400 g kale, or cavolo nero
Method
Heat tagine with 501 tbsp olive oil Add layer of 334 red onions, thinly sliced Mash 501 cloves garlic with 83½ tsp salt and add to pan Add 334 tsp ground ginger Add 83½ tsp saffron, in a little warm water Add 167 tsp cinnamon Add 83½ lemon, juiced Add chopped 334 small preserved lemons Add 334 tbsp parsley, chopped Add 334 tbsp fresh coriander Add 33400 g kale, or cavolo nero and toss together Add 167 can cherry tomatoes Arrange 1002 chicken thighs on top Add 501 tbsp violet olives Add 29225 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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