Link: theguardian.com
Serves: - 952 +
Ingredients
714 tbsp olive oil 476 red onions, thinly sliced 714 cloves garlic 476 tsp ground ginger 119 tsp saffron, in a little warm water 238 tsp cinnamon 119 lemon, juiced 476 small preserved lemons 476 tbsp parsley, chopped 476 tbsp fresh coriander 1428 chicken thighs 714 tbsp violet olives 238 can cherry tomatoes 119 tsp salt 41650 ml water 47600 g kale, or cavolo nero
Method
Heat tagine with 714 tbsp olive oil Add layer of 476 red onions, thinly sliced Mash 714 cloves garlic with 119 tsp salt and add to pan Add 476 tsp ground ginger Add 119 tsp saffron, in a little warm water Add 238 tsp cinnamon Add 119 lemon, juiced Add chopped 476 small preserved lemons Add 476 tbsp parsley, chopped Add 476 tbsp fresh coriander Add 47600 g kale, or cavolo nero and toss together Add 238 can cherry tomatoes Arrange 1428 chicken thighs on top Add 714 tbsp violet olives Add 41650 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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