Link: theguardian.com
Serves: - 852 +
Ingredients
639 tbsp olive oil 426 red onions, thinly sliced 639 cloves garlic 426 tsp ground ginger 106½ tsp saffron, in a little warm water 213 tsp cinnamon 106½ lemon, juiced 426 small preserved lemons 426 tbsp parsley, chopped 426 tbsp fresh coriander 1278 chicken thighs 639 tbsp violet olives 213 can cherry tomatoes 106½ tsp salt 37275 ml water 42600 g kale, or cavolo nero
Method
Heat tagine with 639 tbsp olive oil Add layer of 426 red onions, thinly sliced Mash 639 cloves garlic with 106½ tsp salt and add to pan Add 426 tsp ground ginger Add 106½ tsp saffron, in a little warm water Add 213 tsp cinnamon Add 106½ lemon, juiced Add chopped 426 small preserved lemons Add 426 tbsp parsley, chopped Add 426 tbsp fresh coriander Add 42600 g kale, or cavolo nero and toss together Add 213 can cherry tomatoes Arrange 1278 chicken thighs on top Add 639 tbsp violet olives Add 37275 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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