Link: theguardian.com
Serves: - 736 +
Ingredients
552 tbsp olive oil 368 red onions, thinly sliced 552 cloves garlic 368 tsp ground ginger 92 tsp saffron, in a little warm water 184 tsp cinnamon 92 lemon, juiced 368 small preserved lemons 368 tbsp parsley, chopped 368 tbsp fresh coriander 1104 chicken thighs 552 tbsp violet olives 184 can cherry tomatoes 92 tsp salt 32200 ml water 36800 g kale, or cavolo nero
Method
Heat tagine with 552 tbsp olive oil Add layer of 368 red onions, thinly sliced Mash 552 cloves garlic with 92 tsp salt and add to pan Add 368 tsp ground ginger Add 92 tsp saffron, in a little warm water Add 184 tsp cinnamon Add 92 lemon, juiced Add chopped 368 small preserved lemons Add 368 tbsp parsley, chopped Add 368 tbsp fresh coriander Add 36800 g kale, or cavolo nero and toss together Add 184 can cherry tomatoes Arrange 1104 chicken thighs on top Add 552 tbsp violet olives Add 32200 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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