Link: theguardian.com
Serves: - 912 +
Ingredients
684 tbsp olive oil 456 red onions, thinly sliced 684 cloves garlic 456 tsp ground ginger 114 tsp saffron, in a little warm water 228 tsp cinnamon 114 lemon, juiced 456 small preserved lemons 456 tbsp parsley, chopped 456 tbsp fresh coriander 1368 chicken thighs 684 tbsp violet olives 228 can cherry tomatoes 114 tsp salt 39900 ml water 45600 g kale, or cavolo nero
Method
Heat tagine with 684 tbsp olive oil Add layer of 456 red onions, thinly sliced Mash 684 cloves garlic with 114 tsp salt and add to pan Add 456 tsp ground ginger Add 114 tsp saffron, in a little warm water Add 228 tsp cinnamon Add 114 lemon, juiced Add chopped 456 small preserved lemons Add 456 tbsp parsley, chopped Add 456 tbsp fresh coriander Add 45600 g kale, or cavolo nero and toss together Add 228 can cherry tomatoes Arrange 1368 chicken thighs on top Add 684 tbsp violet olives Add 39900 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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