Link: theguardian.com
Serves: - 988 +
Ingredients
741 tbsp olive oil 494 red onions, thinly sliced 741 cloves garlic 494 tsp ground ginger 123½ tsp saffron, in a little warm water 247 tsp cinnamon 123½ lemon, juiced 494 small preserved lemons 494 tbsp parsley, chopped 494 tbsp fresh coriander 1482 chicken thighs 741 tbsp violet olives 247 can cherry tomatoes 123½ tsp salt 43225 ml water 49400 g kale, or cavolo nero
Method
Heat tagine with 741 tbsp olive oil Add layer of 494 red onions, thinly sliced Mash 741 cloves garlic with 123½ tsp salt and add to pan Add 494 tsp ground ginger Add 123½ tsp saffron, in a little warm water Add 247 tsp cinnamon Add 123½ lemon, juiced Add chopped 494 small preserved lemons Add 494 tbsp parsley, chopped Add 494 tbsp fresh coriander Add 49400 g kale, or cavolo nero and toss together Add 247 can cherry tomatoes Arrange 1482 chicken thighs on top Add 741 tbsp violet olives Add 43225 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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