Link: theguardian.com
Serves: - 776 +
Ingredients
582 tbsp olive oil 388 red onions, thinly sliced 582 cloves garlic 388 tsp ground ginger 97 tsp saffron, in a little warm water 194 tsp cinnamon 97 lemon, juiced 388 small preserved lemons 388 tbsp parsley, chopped 388 tbsp fresh coriander 1164 chicken thighs 582 tbsp violet olives 194 can cherry tomatoes 97 tsp salt 33950 ml water 38800 g kale, or cavolo nero
Method
Heat tagine with 582 tbsp olive oil Add layer of 388 red onions, thinly sliced Mash 582 cloves garlic with 97 tsp salt and add to pan Add 388 tsp ground ginger Add 97 tsp saffron, in a little warm water Add 194 tsp cinnamon Add 97 lemon, juiced Add chopped 388 small preserved lemons Add 388 tbsp parsley, chopped Add 388 tbsp fresh coriander Add 38800 g kale, or cavolo nero and toss together Add 194 can cherry tomatoes Arrange 1164 chicken thighs on top Add 582 tbsp violet olives Add 33950 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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