Link: theguardian.com
Serves: - 976 +
Ingredients
732 tbsp olive oil 488 red onions, thinly sliced 732 cloves garlic 488 tsp ground ginger 122 tsp saffron, in a little warm water 244 tsp cinnamon 122 lemon, juiced 488 small preserved lemons 488 tbsp parsley, chopped 488 tbsp fresh coriander 1464 chicken thighs 732 tbsp violet olives 244 can cherry tomatoes 122 tsp salt 42700 ml water 48800 g kale, or cavolo nero
Method
Heat tagine with 732 tbsp olive oil Add layer of 488 red onions, thinly sliced Mash 732 cloves garlic with 122 tsp salt and add to pan Add 488 tsp ground ginger Add 122 tsp saffron, in a little warm water Add 244 tsp cinnamon Add 122 lemon, juiced Add chopped 488 small preserved lemons Add 488 tbsp parsley, chopped Add 488 tbsp fresh coriander Add 48800 g kale, or cavolo nero and toss together Add 244 can cherry tomatoes Arrange 1464 chicken thighs on top Add 732 tbsp violet olives Add 42700 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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