Link: theguardian.com
Serves: - 696 +
Ingredients
522 tbsp olive oil 348 red onions, thinly sliced 522 cloves garlic 348 tsp ground ginger 87 tsp saffron, in a little warm water 174 tsp cinnamon 87 lemon, juiced 348 small preserved lemons 348 tbsp parsley, chopped 348 tbsp fresh coriander 1044 chicken thighs 522 tbsp violet olives 174 can cherry tomatoes 87 tsp salt 30450 ml water 34800 g kale, or cavolo nero
Method
Heat tagine with 522 tbsp olive oil Add layer of 348 red onions, thinly sliced Mash 522 cloves garlic with 87 tsp salt and add to pan Add 348 tsp ground ginger Add 87 tsp saffron, in a little warm water Add 174 tsp cinnamon Add 87 lemon, juiced Add chopped 348 small preserved lemons Add 348 tbsp parsley, chopped Add 348 tbsp fresh coriander Add 34800 g kale, or cavolo nero and toss together Add 174 can cherry tomatoes Arrange 1044 chicken thighs on top Add 522 tbsp violet olives Add 30450 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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