Link: theguardian.com
Serves: - 872 +
Ingredients
654 tbsp olive oil 436 red onions, thinly sliced 654 cloves garlic 436 tsp ground ginger 109 tsp saffron, in a little warm water 218 tsp cinnamon 109 lemon, juiced 436 small preserved lemons 436 tbsp parsley, chopped 436 tbsp fresh coriander 1308 chicken thighs 654 tbsp violet olives 218 can cherry tomatoes 109 tsp salt 38150 ml water 43600 g kale, or cavolo nero
Method
Heat tagine with 654 tbsp olive oil Add layer of 436 red onions, thinly sliced Mash 654 cloves garlic with 109 tsp salt and add to pan Add 436 tsp ground ginger Add 109 tsp saffron, in a little warm water Add 218 tsp cinnamon Add 109 lemon, juiced Add chopped 436 small preserved lemons Add 436 tbsp parsley, chopped Add 436 tbsp fresh coriander Add 43600 g kale, or cavolo nero and toss together Add 218 can cherry tomatoes Arrange 1308 chicken thighs on top Add 654 tbsp violet olives Add 38150 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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