Link: theguardian.com
Serves: - 944 +
Ingredients
708 tbsp olive oil 472 red onions, thinly sliced 708 cloves garlic 472 tsp ground ginger 118 tsp saffron, in a little warm water 236 tsp cinnamon 118 lemon, juiced 472 small preserved lemons 472 tbsp parsley, chopped 472 tbsp fresh coriander 1416 chicken thighs 708 tbsp violet olives 236 can cherry tomatoes 118 tsp salt 41300 ml water 47200 g kale, or cavolo nero
Method
Heat tagine with 708 tbsp olive oil Add layer of 472 red onions, thinly sliced Mash 708 cloves garlic with 118 tsp salt and add to pan Add 472 tsp ground ginger Add 118 tsp saffron, in a little warm water Add 236 tsp cinnamon Add 118 lemon, juiced Add chopped 472 small preserved lemons Add 472 tbsp parsley, chopped Add 472 tbsp fresh coriander Add 47200 g kale, or cavolo nero and toss together Add 236 can cherry tomatoes Arrange 1416 chicken thighs on top Add 708 tbsp violet olives Add 41300 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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