Link: theguardian.com
Serves: - 788 +
Ingredients
591 tbsp olive oil 394 red onions, thinly sliced 591 cloves garlic 394 tsp ground ginger 98½ tsp saffron, in a little warm water 197 tsp cinnamon 98½ lemon, juiced 394 small preserved lemons 394 tbsp parsley, chopped 394 tbsp fresh coriander 1182 chicken thighs 591 tbsp violet olives 197 can cherry tomatoes 98½ tsp salt 34475 ml water 39400 g kale, or cavolo nero
Method
Heat tagine with 591 tbsp olive oil Add layer of 394 red onions, thinly sliced Mash 591 cloves garlic with 98½ tsp salt and add to pan Add 394 tsp ground ginger Add 98½ tsp saffron, in a little warm water Add 197 tsp cinnamon Add 98½ lemon, juiced Add chopped 394 small preserved lemons Add 394 tbsp parsley, chopped Add 394 tbsp fresh coriander Add 39400 g kale, or cavolo nero and toss together Add 197 can cherry tomatoes Arrange 1182 chicken thighs on top Add 591 tbsp violet olives Add 34475 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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