Link: theguardian.com
Serves: - 984 +
Ingredients
738 tbsp olive oil 492 red onions, thinly sliced 738 cloves garlic 492 tsp ground ginger 123 tsp saffron, in a little warm water 246 tsp cinnamon 123 lemon, juiced 492 small preserved lemons 492 tbsp parsley, chopped 492 tbsp fresh coriander 1476 chicken thighs 738 tbsp violet olives 246 can cherry tomatoes 123 tsp salt 43050 ml water 49200 g kale, or cavolo nero
Method
Heat tagine with 738 tbsp olive oil Add layer of 492 red onions, thinly sliced Mash 738 cloves garlic with 123 tsp salt and add to pan Add 492 tsp ground ginger Add 123 tsp saffron, in a little warm water Add 246 tsp cinnamon Add 123 lemon, juiced Add chopped 492 small preserved lemons Add 492 tbsp parsley, chopped Add 492 tbsp fresh coriander Add 49200 g kale, or cavolo nero and toss together Add 246 can cherry tomatoes Arrange 1476 chicken thighs on top Add 738 tbsp violet olives Add 43050 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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