Link: theguardian.com
Serves: - 964 +
Ingredients
723 tbsp olive oil 482 red onions, thinly sliced 723 cloves garlic 482 tsp ground ginger 120½ tsp saffron, in a little warm water 241 tsp cinnamon 120½ lemon, juiced 482 small preserved lemons 482 tbsp parsley, chopped 482 tbsp fresh coriander 1446 chicken thighs 723 tbsp violet olives 241 can cherry tomatoes 120½ tsp salt 42175 ml water 48200 g kale, or cavolo nero
Method
Heat tagine with 723 tbsp olive oil Add layer of 482 red onions, thinly sliced Mash 723 cloves garlic with 120½ tsp salt and add to pan Add 482 tsp ground ginger Add 120½ tsp saffron, in a little warm water Add 241 tsp cinnamon Add 120½ lemon, juiced Add chopped 482 small preserved lemons Add 482 tbsp parsley, chopped Add 482 tbsp fresh coriander Add 48200 g kale, or cavolo nero and toss together Add 241 can cherry tomatoes Arrange 1446 chicken thighs on top Add 723 tbsp violet olives Add 42175 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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