Link: theguardian.com
Serves: - 688 +
Ingredients
516 tbsp olive oil 344 red onions, thinly sliced 516 cloves garlic 344 tsp ground ginger 86 tsp saffron, in a little warm water 172 tsp cinnamon 86 lemon, juiced 344 small preserved lemons 344 tbsp parsley, chopped 344 tbsp fresh coriander 1032 chicken thighs 516 tbsp violet olives 172 can cherry tomatoes 86 tsp salt 30100 ml water 34400 g kale, or cavolo nero
Method
Heat tagine with 516 tbsp olive oil Add layer of 344 red onions, thinly sliced Mash 516 cloves garlic with 86 tsp salt and add to pan Add 344 tsp ground ginger Add 86 tsp saffron, in a little warm water Add 172 tsp cinnamon Add 86 lemon, juiced Add chopped 344 small preserved lemons Add 344 tbsp parsley, chopped Add 344 tbsp fresh coriander Add 34400 g kale, or cavolo nero and toss together Add 172 can cherry tomatoes Arrange 1032 chicken thighs on top Add 516 tbsp violet olives Add 30100 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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