Link: theguardian.com
Serves: - 956 +
Ingredients
717 tbsp olive oil 478 red onions, thinly sliced 717 cloves garlic 478 tsp ground ginger 119½ tsp saffron, in a little warm water 239 tsp cinnamon 119½ lemon, juiced 478 small preserved lemons 478 tbsp parsley, chopped 478 tbsp fresh coriander 1434 chicken thighs 717 tbsp violet olives 239 can cherry tomatoes 119½ tsp salt 41825 ml water 47800 g kale, or cavolo nero
Method
Heat tagine with 717 tbsp olive oil Add layer of 478 red onions, thinly sliced Mash 717 cloves garlic with 119½ tsp salt and add to pan Add 478 tsp ground ginger Add 119½ tsp saffron, in a little warm water Add 239 tsp cinnamon Add 119½ lemon, juiced Add chopped 478 small preserved lemons Add 478 tbsp parsley, chopped Add 478 tbsp fresh coriander Add 47800 g kale, or cavolo nero and toss together Add 239 can cherry tomatoes Arrange 1434 chicken thighs on top Add 717 tbsp violet olives Add 41825 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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