Link: theguardian.com
Serves: - 880 +
Ingredients
660 tbsp olive oil 440 red onions, thinly sliced 660 cloves garlic 440 tsp ground ginger 110 tsp saffron, in a little warm water 220 tsp cinnamon 110 lemon, juiced 440 small preserved lemons 440 tbsp parsley, chopped 440 tbsp fresh coriander 1320 chicken thighs 660 tbsp violet olives 220 can cherry tomatoes 110 tsp salt 38500 ml water 44000 g kale, or cavolo nero
Method
Heat tagine with 660 tbsp olive oil Add layer of 440 red onions, thinly sliced Mash 660 cloves garlic with 110 tsp salt and add to pan Add 440 tsp ground ginger Add 110 tsp saffron, in a little warm water Add 220 tsp cinnamon Add 110 lemon, juiced Add chopped 440 small preserved lemons Add 440 tbsp parsley, chopped Add 440 tbsp fresh coriander Add 44000 g kale, or cavolo nero and toss together Add 220 can cherry tomatoes Arrange 1320 chicken thighs on top Add 660 tbsp violet olives Add 38500 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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