Link: theguardian.com
Serves: - 868 +
Ingredients
651 tbsp olive oil 434 red onions, thinly sliced 651 cloves garlic 434 tsp ground ginger 108½ tsp saffron, in a little warm water 217 tsp cinnamon 108½ lemon, juiced 434 small preserved lemons 434 tbsp parsley, chopped 434 tbsp fresh coriander 1302 chicken thighs 651 tbsp violet olives 217 can cherry tomatoes 108½ tsp salt 37975 ml water 43400 g kale, or cavolo nero
Method
Heat tagine with 651 tbsp olive oil Add layer of 434 red onions, thinly sliced Mash 651 cloves garlic with 108½ tsp salt and add to pan Add 434 tsp ground ginger Add 108½ tsp saffron, in a little warm water Add 217 tsp cinnamon Add 108½ lemon, juiced Add chopped 434 small preserved lemons Add 434 tbsp parsley, chopped Add 434 tbsp fresh coriander Add 43400 g kale, or cavolo nero and toss together Add 217 can cherry tomatoes Arrange 1302 chicken thighs on top Add 651 tbsp violet olives Add 37975 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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