Link: theguardian.com
Serves: - 772 +
Ingredients
579 tbsp olive oil 386 red onions, thinly sliced 579 cloves garlic 386 tsp ground ginger 96½ tsp saffron, in a little warm water 193 tsp cinnamon 96½ lemon, juiced 386 small preserved lemons 386 tbsp parsley, chopped 386 tbsp fresh coriander 1158 chicken thighs 579 tbsp violet olives 193 can cherry tomatoes 96½ tsp salt 33775 ml water 38600 g kale, or cavolo nero
Method
Heat tagine with 579 tbsp olive oil Add layer of 386 red onions, thinly sliced Mash 579 cloves garlic with 96½ tsp salt and add to pan Add 386 tsp ground ginger Add 96½ tsp saffron, in a little warm water Add 193 tsp cinnamon Add 96½ lemon, juiced Add chopped 386 small preserved lemons Add 386 tbsp parsley, chopped Add 386 tbsp fresh coriander Add 38600 g kale, or cavolo nero and toss together Add 193 can cherry tomatoes Arrange 1158 chicken thighs on top Add 579 tbsp violet olives Add 33775 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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