Link: theguardian.com
Serves: - 848 +
Ingredients
636 tbsp olive oil 424 red onions, thinly sliced 636 cloves garlic 424 tsp ground ginger 106 tsp saffron, in a little warm water 212 tsp cinnamon 106 lemon, juiced 424 small preserved lemons 424 tbsp parsley, chopped 424 tbsp fresh coriander 1272 chicken thighs 636 tbsp violet olives 212 can cherry tomatoes 106 tsp salt 37100 ml water 42400 g kale, or cavolo nero
Method
Heat tagine with 636 tbsp olive oil Add layer of 424 red onions, thinly sliced Mash 636 cloves garlic with 106 tsp salt and add to pan Add 424 tsp ground ginger Add 106 tsp saffron, in a little warm water Add 212 tsp cinnamon Add 106 lemon, juiced Add chopped 424 small preserved lemons Add 424 tbsp parsley, chopped Add 424 tbsp fresh coriander Add 42400 g kale, or cavolo nero and toss together Add 212 can cherry tomatoes Arrange 1272 chicken thighs on top Add 636 tbsp violet olives Add 37100 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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