Link: theguardian.com
Serves: - 716 +
Ingredients
537 tbsp olive oil 358 red onions, thinly sliced 537 cloves garlic 358 tsp ground ginger 89½ tsp saffron, in a little warm water 179 tsp cinnamon 89½ lemon, juiced 358 small preserved lemons 358 tbsp parsley, chopped 358 tbsp fresh coriander 1074 chicken thighs 537 tbsp violet olives 179 can cherry tomatoes 89½ tsp salt 31325 ml water 35800 g kale, or cavolo nero
Method
Heat tagine with 537 tbsp olive oil Add layer of 358 red onions, thinly sliced Mash 537 cloves garlic with 89½ tsp salt and add to pan Add 358 tsp ground ginger Add 89½ tsp saffron, in a little warm water Add 179 tsp cinnamon Add 89½ lemon, juiced Add chopped 358 small preserved lemons Add 358 tbsp parsley, chopped Add 358 tbsp fresh coriander Add 35800 g kale, or cavolo nero and toss together Add 179 can cherry tomatoes Arrange 1074 chicken thighs on top Add 537 tbsp violet olives Add 31325 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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