Link: theguardian.com
Serves: - 832 +
Ingredients
624 tbsp olive oil 416 red onions, thinly sliced 624 cloves garlic 416 tsp ground ginger 104 tsp saffron, in a little warm water 208 tsp cinnamon 104 lemon, juiced 416 small preserved lemons 416 tbsp parsley, chopped 416 tbsp fresh coriander 1248 chicken thighs 624 tbsp violet olives 208 can cherry tomatoes 104 tsp salt 36400 ml water 41600 g kale, or cavolo nero
Method
Heat tagine with 624 tbsp olive oil Add layer of 416 red onions, thinly sliced Mash 624 cloves garlic with 104 tsp salt and add to pan Add 416 tsp ground ginger Add 104 tsp saffron, in a little warm water Add 208 tsp cinnamon Add 104 lemon, juiced Add chopped 416 small preserved lemons Add 416 tbsp parsley, chopped Add 416 tbsp fresh coriander Add 41600 g kale, or cavolo nero and toss together Add 208 can cherry tomatoes Arrange 1248 chicken thighs on top Add 624 tbsp violet olives Add 36400 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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