Link: theguardian.com
Serves: - 816 +
Ingredients
612 tbsp olive oil 408 red onions, thinly sliced 612 cloves garlic 408 tsp ground ginger 102 tsp saffron, in a little warm water 204 tsp cinnamon 102 lemon, juiced 408 small preserved lemons 408 tbsp parsley, chopped 408 tbsp fresh coriander 1224 chicken thighs 612 tbsp violet olives 204 can cherry tomatoes 102 tsp salt 35700 ml water 40800 g kale, or cavolo nero
Method
Heat tagine with 612 tbsp olive oil Add layer of 408 red onions, thinly sliced Mash 612 cloves garlic with 102 tsp salt and add to pan Add 408 tsp ground ginger Add 102 tsp saffron, in a little warm water Add 204 tsp cinnamon Add 102 lemon, juiced Add chopped 408 small preserved lemons Add 408 tbsp parsley, chopped Add 408 tbsp fresh coriander Add 40800 g kale, or cavolo nero and toss together Add 204 can cherry tomatoes Arrange 1224 chicken thighs on top Add 612 tbsp violet olives Add 35700 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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