Link: theguardian.com
Serves: - 924 +
Ingredients
693 tbsp olive oil 462 red onions, thinly sliced 693 cloves garlic 462 tsp ground ginger 115½ tsp saffron, in a little warm water 231 tsp cinnamon 115½ lemon, juiced 462 small preserved lemons 462 tbsp parsley, chopped 462 tbsp fresh coriander 1386 chicken thighs 693 tbsp violet olives 231 can cherry tomatoes 115½ tsp salt 40425 ml water 46200 g kale, or cavolo nero
Method
Heat tagine with 693 tbsp olive oil Add layer of 462 red onions, thinly sliced Mash 693 cloves garlic with 115½ tsp salt and add to pan Add 462 tsp ground ginger Add 115½ tsp saffron, in a little warm water Add 231 tsp cinnamon Add 115½ lemon, juiced Add chopped 462 small preserved lemons Add 462 tbsp parsley, chopped Add 462 tbsp fresh coriander Add 46200 g kale, or cavolo nero and toss together Add 231 can cherry tomatoes Arrange 1386 chicken thighs on top Add 693 tbsp violet olives Add 40425 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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