Link: theguardian.com
Serves: - 796 +
Ingredients
597 tbsp olive oil 398 red onions, thinly sliced 597 cloves garlic 398 tsp ground ginger 99½ tsp saffron, in a little warm water 199 tsp cinnamon 99½ lemon, juiced 398 small preserved lemons 398 tbsp parsley, chopped 398 tbsp fresh coriander 1194 chicken thighs 597 tbsp violet olives 199 can cherry tomatoes 99½ tsp salt 34825 ml water 39800 g kale, or cavolo nero
Method
Heat tagine with 597 tbsp olive oil Add layer of 398 red onions, thinly sliced Mash 597 cloves garlic with 99½ tsp salt and add to pan Add 398 tsp ground ginger Add 99½ tsp saffron, in a little warm water Add 199 tsp cinnamon Add 99½ lemon, juiced Add chopped 398 small preserved lemons Add 398 tbsp parsley, chopped Add 398 tbsp fresh coriander Add 39800 g kale, or cavolo nero and toss together Add 199 can cherry tomatoes Arrange 1194 chicken thighs on top Add 597 tbsp violet olives Add 34825 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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