Link: theguardian.com
Serves: - 728 +
Ingredients
546 tbsp olive oil 364 red onions, thinly sliced 546 cloves garlic 364 tsp ground ginger 91 tsp saffron, in a little warm water 182 tsp cinnamon 91 lemon, juiced 364 small preserved lemons 364 tbsp parsley, chopped 364 tbsp fresh coriander 1092 chicken thighs 546 tbsp violet olives 182 can cherry tomatoes 91 tsp salt 31850 ml water 36400 g kale, or cavolo nero
Method
Heat tagine with 546 tbsp olive oil Add layer of 364 red onions, thinly sliced Mash 546 cloves garlic with 91 tsp salt and add to pan Add 364 tsp ground ginger Add 91 tsp saffron, in a little warm water Add 182 tsp cinnamon Add 91 lemon, juiced Add chopped 364 small preserved lemons Add 364 tbsp parsley, chopped Add 364 tbsp fresh coriander Add 36400 g kale, or cavolo nero and toss together Add 182 can cherry tomatoes Arrange 1092 chicken thighs on top Add 546 tbsp violet olives Add 31850 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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