Link: theguardian.com
Serves: - 708 +
Ingredients
531 tbsp olive oil 354 red onions, thinly sliced 531 cloves garlic 354 tsp ground ginger 88½ tsp saffron, in a little warm water 177 tsp cinnamon 88½ lemon, juiced 354 small preserved lemons 354 tbsp parsley, chopped 354 tbsp fresh coriander 1062 chicken thighs 531 tbsp violet olives 177 can cherry tomatoes 88½ tsp salt 30975 ml water 35400 g kale, or cavolo nero
Method
Heat tagine with 531 tbsp olive oil Add layer of 354 red onions, thinly sliced Mash 531 cloves garlic with 88½ tsp salt and add to pan Add 354 tsp ground ginger Add 88½ tsp saffron, in a little warm water Add 177 tsp cinnamon Add 88½ lemon, juiced Add chopped 354 small preserved lemons Add 354 tbsp parsley, chopped Add 354 tbsp fresh coriander Add 35400 g kale, or cavolo nero and toss together Add 177 can cherry tomatoes Arrange 1062 chicken thighs on top Add 531 tbsp violet olives Add 30975 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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