Link: theguardian.com
Serves: - 724 +
Ingredients
543 tbsp olive oil 362 red onions, thinly sliced 543 cloves garlic 362 tsp ground ginger 90½ tsp saffron, in a little warm water 181 tsp cinnamon 90½ lemon, juiced 362 small preserved lemons 362 tbsp parsley, chopped 362 tbsp fresh coriander 1086 chicken thighs 543 tbsp violet olives 181 can cherry tomatoes 90½ tsp salt 31675 ml water 36200 g kale, or cavolo nero
Method
Heat tagine with 543 tbsp olive oil Add layer of 362 red onions, thinly sliced Mash 543 cloves garlic with 90½ tsp salt and add to pan Add 362 tsp ground ginger Add 90½ tsp saffron, in a little warm water Add 181 tsp cinnamon Add 90½ lemon, juiced Add chopped 362 small preserved lemons Add 362 tbsp parsley, chopped Add 362 tbsp fresh coriander Add 36200 g kale, or cavolo nero and toss together Add 181 can cherry tomatoes Arrange 1086 chicken thighs on top Add 543 tbsp violet olives Add 31675 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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