Link: theguardian.com
Serves: - 744 +
Ingredients
558 tbsp olive oil 372 red onions, thinly sliced 558 cloves garlic 372 tsp ground ginger 93 tsp saffron, in a little warm water 186 tsp cinnamon 93 lemon, juiced 372 small preserved lemons 372 tbsp parsley, chopped 372 tbsp fresh coriander 1116 chicken thighs 558 tbsp violet olives 186 can cherry tomatoes 93 tsp salt 32550 ml water 37200 g kale, or cavolo nero
Method
Heat tagine with 558 tbsp olive oil Add layer of 372 red onions, thinly sliced Mash 558 cloves garlic with 93 tsp salt and add to pan Add 372 tsp ground ginger Add 93 tsp saffron, in a little warm water Add 186 tsp cinnamon Add 93 lemon, juiced Add chopped 372 small preserved lemons Add 372 tbsp parsley, chopped Add 372 tbsp fresh coriander Add 37200 g kale, or cavolo nero and toss together Add 186 can cherry tomatoes Arrange 1116 chicken thighs on top Add 558 tbsp violet olives Add 32550 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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