Link: theguardian.com
Serves: - 884 +
Ingredients
663 tbsp olive oil 442 red onions, thinly sliced 663 cloves garlic 442 tsp ground ginger 110½ tsp saffron, in a little warm water 221 tsp cinnamon 110½ lemon, juiced 442 small preserved lemons 442 tbsp parsley, chopped 442 tbsp fresh coriander 1326 chicken thighs 663 tbsp violet olives 221 can cherry tomatoes 110½ tsp salt 38675 ml water 44200 g kale, or cavolo nero
Method
Heat tagine with 663 tbsp olive oil Add layer of 442 red onions, thinly sliced Mash 663 cloves garlic with 110½ tsp salt and add to pan Add 442 tsp ground ginger Add 110½ tsp saffron, in a little warm water Add 221 tsp cinnamon Add 110½ lemon, juiced Add chopped 442 small preserved lemons Add 442 tbsp parsley, chopped Add 442 tbsp fresh coriander Add 44200 g kale, or cavolo nero and toss together Add 221 can cherry tomatoes Arrange 1326 chicken thighs on top Add 663 tbsp violet olives Add 38675 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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