Link: theguardian.com
Serves: - 732 +
Ingredients
549 tbsp olive oil 366 red onions, thinly sliced 549 cloves garlic 366 tsp ground ginger 91½ tsp saffron, in a little warm water 183 tsp cinnamon 91½ lemon, juiced 366 small preserved lemons 366 tbsp parsley, chopped 366 tbsp fresh coriander 1098 chicken thighs 549 tbsp violet olives 183 can cherry tomatoes 91½ tsp salt 32025 ml water 36600 g kale, or cavolo nero
Method
Heat tagine with 549 tbsp olive oil Add layer of 366 red onions, thinly sliced Mash 549 cloves garlic with 91½ tsp salt and add to pan Add 366 tsp ground ginger Add 91½ tsp saffron, in a little warm water Add 183 tsp cinnamon Add 91½ lemon, juiced Add chopped 366 small preserved lemons Add 366 tbsp parsley, chopped Add 366 tbsp fresh coriander Add 36600 g kale, or cavolo nero and toss together Add 183 can cherry tomatoes Arrange 1098 chicken thighs on top Add 549 tbsp violet olives Add 32025 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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