Link: theguardian.com
Serves: - 836 +
Ingredients
627 tbsp olive oil 418 red onions, thinly sliced 627 cloves garlic 418 tsp ground ginger 104½ tsp saffron, in a little warm water 209 tsp cinnamon 104½ lemon, juiced 418 small preserved lemons 418 tbsp parsley, chopped 418 tbsp fresh coriander 1254 chicken thighs 627 tbsp violet olives 209 can cherry tomatoes 104½ tsp salt 36575 ml water 41800 g kale, or cavolo nero
Method
Heat tagine with 627 tbsp olive oil Add layer of 418 red onions, thinly sliced Mash 627 cloves garlic with 104½ tsp salt and add to pan Add 418 tsp ground ginger Add 104½ tsp saffron, in a little warm water Add 209 tsp cinnamon Add 104½ lemon, juiced Add chopped 418 small preserved lemons Add 418 tbsp parsley, chopped Add 418 tbsp fresh coriander Add 41800 g kale, or cavolo nero and toss together Add 209 can cherry tomatoes Arrange 1254 chicken thighs on top Add 627 tbsp violet olives Add 36575 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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