Link: theguardian.com
Serves: - 704 +
Ingredients
528 tbsp olive oil 352 red onions, thinly sliced 528 cloves garlic 352 tsp ground ginger 88 tsp saffron, in a little warm water 176 tsp cinnamon 88 lemon, juiced 352 small preserved lemons 352 tbsp parsley, chopped 352 tbsp fresh coriander 1056 chicken thighs 528 tbsp violet olives 176 can cherry tomatoes 88 tsp salt 30800 ml water 35200 g kale, or cavolo nero
Method
Heat tagine with 528 tbsp olive oil Add layer of 352 red onions, thinly sliced Mash 528 cloves garlic with 88 tsp salt and add to pan Add 352 tsp ground ginger Add 88 tsp saffron, in a little warm water Add 176 tsp cinnamon Add 88 lemon, juiced Add chopped 352 small preserved lemons Add 352 tbsp parsley, chopped Add 352 tbsp fresh coriander Add 35200 g kale, or cavolo nero and toss together Add 176 can cherry tomatoes Arrange 1056 chicken thighs on top Add 528 tbsp violet olives Add 30800 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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