Link: theguardian.com
Serves: - 844 +
Ingredients
633 tbsp olive oil 422 red onions, thinly sliced 633 cloves garlic 422 tsp ground ginger 105½ tsp saffron, in a little warm water 211 tsp cinnamon 105½ lemon, juiced 422 small preserved lemons 422 tbsp parsley, chopped 422 tbsp fresh coriander 1266 chicken thighs 633 tbsp violet olives 211 can cherry tomatoes 105½ tsp salt 36925 ml water 42200 g kale, or cavolo nero
Method
Heat tagine with 633 tbsp olive oil Add layer of 422 red onions, thinly sliced Mash 633 cloves garlic with 105½ tsp salt and add to pan Add 422 tsp ground ginger Add 105½ tsp saffron, in a little warm water Add 211 tsp cinnamon Add 105½ lemon, juiced Add chopped 422 small preserved lemons Add 422 tbsp parsley, chopped Add 422 tbsp fresh coriander Add 42200 g kale, or cavolo nero and toss together Add 211 can cherry tomatoes Arrange 1266 chicken thighs on top Add 633 tbsp violet olives Add 36925 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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