Link: theguardian.com
Serves: - 928 +
Ingredients
696 tbsp olive oil 464 red onions, thinly sliced 696 cloves garlic 464 tsp ground ginger 116 tsp saffron, in a little warm water 232 tsp cinnamon 116 lemon, juiced 464 small preserved lemons 464 tbsp parsley, chopped 464 tbsp fresh coriander 1392 chicken thighs 696 tbsp violet olives 232 can cherry tomatoes 116 tsp salt 40600 ml water 46400 g kale, or cavolo nero
Method
Heat tagine with 696 tbsp olive oil Add layer of 464 red onions, thinly sliced Mash 696 cloves garlic with 116 tsp salt and add to pan Add 464 tsp ground ginger Add 116 tsp saffron, in a little warm water Add 232 tsp cinnamon Add 116 lemon, juiced Add chopped 464 small preserved lemons Add 464 tbsp parsley, chopped Add 464 tbsp fresh coriander Add 46400 g kale, or cavolo nero and toss together Add 232 can cherry tomatoes Arrange 1392 chicken thighs on top Add 696 tbsp violet olives Add 40600 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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