Link: theguardian.com
Serves: - 888 +
Ingredients
666 tbsp olive oil 444 red onions, thinly sliced 666 cloves garlic 444 tsp ground ginger 111 tsp saffron, in a little warm water 222 tsp cinnamon 111 lemon, juiced 444 small preserved lemons 444 tbsp parsley, chopped 444 tbsp fresh coriander 1332 chicken thighs 666 tbsp violet olives 222 can cherry tomatoes 111 tsp salt 38850 ml water 44400 g kale, or cavolo nero
Method
Heat tagine with 666 tbsp olive oil Add layer of 444 red onions, thinly sliced Mash 666 cloves garlic with 111 tsp salt and add to pan Add 444 tsp ground ginger Add 111 tsp saffron, in a little warm water Add 222 tsp cinnamon Add 111 lemon, juiced Add chopped 444 small preserved lemons Add 444 tbsp parsley, chopped Add 444 tbsp fresh coriander Add 44400 g kale, or cavolo nero and toss together Add 222 can cherry tomatoes Arrange 1332 chicken thighs on top Add 666 tbsp violet olives Add 38850 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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