Link: theguardian.com
Serves: - 752 +
Ingredients
564 tbsp olive oil 376 red onions, thinly sliced 564 cloves garlic 376 tsp ground ginger 94 tsp saffron, in a little warm water 188 tsp cinnamon 94 lemon, juiced 376 small preserved lemons 376 tbsp parsley, chopped 376 tbsp fresh coriander 1128 chicken thighs 564 tbsp violet olives 188 can cherry tomatoes 94 tsp salt 32900 ml water 37600 g kale, or cavolo nero
Method
Heat tagine with 564 tbsp olive oil Add layer of 376 red onions, thinly sliced Mash 564 cloves garlic with 94 tsp salt and add to pan Add 376 tsp ground ginger Add 94 tsp saffron, in a little warm water Add 188 tsp cinnamon Add 94 lemon, juiced Add chopped 376 small preserved lemons Add 376 tbsp parsley, chopped Add 376 tbsp fresh coriander Add 37600 g kale, or cavolo nero and toss together Add 188 can cherry tomatoes Arrange 1128 chicken thighs on top Add 564 tbsp violet olives Add 32900 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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