Link: theguardian.com
Serves: - 936 +
Ingredients
702 tbsp olive oil 468 red onions, thinly sliced 702 cloves garlic 468 tsp ground ginger 117 tsp saffron, in a little warm water 234 tsp cinnamon 117 lemon, juiced 468 small preserved lemons 468 tbsp parsley, chopped 468 tbsp fresh coriander 1404 chicken thighs 702 tbsp violet olives 234 can cherry tomatoes 117 tsp salt 40950 ml water 46800 g kale, or cavolo nero
Method
Heat tagine with 702 tbsp olive oil Add layer of 468 red onions, thinly sliced Mash 702 cloves garlic with 117 tsp salt and add to pan Add 468 tsp ground ginger Add 117 tsp saffron, in a little warm water Add 234 tsp cinnamon Add 117 lemon, juiced Add chopped 468 small preserved lemons Add 468 tbsp parsley, chopped Add 468 tbsp fresh coriander Add 46800 g kale, or cavolo nero and toss together Add 234 can cherry tomatoes Arrange 1404 chicken thighs on top Add 702 tbsp violet olives Add 40950 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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