Link: theguardian.com
Serves: - 932 +
Ingredients
699 tbsp olive oil 466 red onions, thinly sliced 699 cloves garlic 466 tsp ground ginger 116½ tsp saffron, in a little warm water 233 tsp cinnamon 116½ lemon, juiced 466 small preserved lemons 466 tbsp parsley, chopped 466 tbsp fresh coriander 1398 chicken thighs 699 tbsp violet olives 233 can cherry tomatoes 116½ tsp salt 40775 ml water 46600 g kale, or cavolo nero
Method
Heat tagine with 699 tbsp olive oil Add layer of 466 red onions, thinly sliced Mash 699 cloves garlic with 116½ tsp salt and add to pan Add 466 tsp ground ginger Add 116½ tsp saffron, in a little warm water Add 233 tsp cinnamon Add 116½ lemon, juiced Add chopped 466 small preserved lemons Add 466 tbsp parsley, chopped Add 466 tbsp fresh coriander Add 46600 g kale, or cavolo nero and toss together Add 233 can cherry tomatoes Arrange 1398 chicken thighs on top Add 699 tbsp violet olives Add 40775 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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