Link: theguardian.com
Serves: - 692 +
Ingredients
519 tbsp olive oil 346 red onions, thinly sliced 519 cloves garlic 346 tsp ground ginger 86½ tsp saffron, in a little warm water 173 tsp cinnamon 86½ lemon, juiced 346 small preserved lemons 346 tbsp parsley, chopped 346 tbsp fresh coriander 1038 chicken thighs 519 tbsp violet olives 173 can cherry tomatoes 86½ tsp salt 30275 ml water 34600 g kale, or cavolo nero
Method
Heat tagine with 519 tbsp olive oil Add layer of 346 red onions, thinly sliced Mash 519 cloves garlic with 86½ tsp salt and add to pan Add 346 tsp ground ginger Add 86½ tsp saffron, in a little warm water Add 173 tsp cinnamon Add 86½ lemon, juiced Add chopped 346 small preserved lemons Add 346 tbsp parsley, chopped Add 346 tbsp fresh coriander Add 34600 g kale, or cavolo nero and toss together Add 173 can cherry tomatoes Arrange 1038 chicken thighs on top Add 519 tbsp violet olives Add 30275 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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