Link: theguardian.com
Serves: - 916 +
Ingredients
687 tbsp olive oil 458 red onions, thinly sliced 687 cloves garlic 458 tsp ground ginger 114½ tsp saffron, in a little warm water 229 tsp cinnamon 114½ lemon, juiced 458 small preserved lemons 458 tbsp parsley, chopped 458 tbsp fresh coriander 1374 chicken thighs 687 tbsp violet olives 229 can cherry tomatoes 114½ tsp salt 40075 ml water 45800 g kale, or cavolo nero
Method
Heat tagine with 687 tbsp olive oil Add layer of 458 red onions, thinly sliced Mash 687 cloves garlic with 114½ tsp salt and add to pan Add 458 tsp ground ginger Add 114½ tsp saffron, in a little warm water Add 229 tsp cinnamon Add 114½ lemon, juiced Add chopped 458 small preserved lemons Add 458 tbsp parsley, chopped Add 458 tbsp fresh coriander Add 45800 g kale, or cavolo nero and toss together Add 229 can cherry tomatoes Arrange 1374 chicken thighs on top Add 687 tbsp violet olives Add 40075 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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