Link: theguardian.com
Serves: - 712 +
Ingredients
534 tbsp olive oil 356 red onions, thinly sliced 534 cloves garlic 356 tsp ground ginger 89 tsp saffron, in a little warm water 178 tsp cinnamon 89 lemon, juiced 356 small preserved lemons 356 tbsp parsley, chopped 356 tbsp fresh coriander 1068 chicken thighs 534 tbsp violet olives 178 can cherry tomatoes 89 tsp salt 31150 ml water 35600 g kale, or cavolo nero
Method
Heat tagine with 534 tbsp olive oil Add layer of 356 red onions, thinly sliced Mash 534 cloves garlic with 89 tsp salt and add to pan Add 356 tsp ground ginger Add 89 tsp saffron, in a little warm water Add 178 tsp cinnamon Add 89 lemon, juiced Add chopped 356 small preserved lemons Add 356 tbsp parsley, chopped Add 356 tbsp fresh coriander Add 35600 g kale, or cavolo nero and toss together Add 178 can cherry tomatoes Arrange 1068 chicken thighs on top Add 534 tbsp violet olives Add 31150 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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