Link: theguardian.com
Serves: - 876 +
Ingredients
657 tbsp olive oil 438 red onions, thinly sliced 657 cloves garlic 438 tsp ground ginger 109½ tsp saffron, in a little warm water 219 tsp cinnamon 109½ lemon, juiced 438 small preserved lemons 438 tbsp parsley, chopped 438 tbsp fresh coriander 1314 chicken thighs 657 tbsp violet olives 219 can cherry tomatoes 109½ tsp salt 38325 ml water 43800 g kale, or cavolo nero
Method
Heat tagine with 657 tbsp olive oil Add layer of 438 red onions, thinly sliced Mash 657 cloves garlic with 109½ tsp salt and add to pan Add 438 tsp ground ginger Add 109½ tsp saffron, in a little warm water Add 219 tsp cinnamon Add 109½ lemon, juiced Add chopped 438 small preserved lemons Add 438 tbsp parsley, chopped Add 438 tbsp fresh coriander Add 43800 g kale, or cavolo nero and toss together Add 219 can cherry tomatoes Arrange 1314 chicken thighs on top Add 657 tbsp violet olives Add 38325 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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