Link: theguardian.com
Serves: - 992 +
Ingredients
744 tbsp olive oil 496 red onions, thinly sliced 744 cloves garlic 496 tsp ground ginger 124 tsp saffron, in a little warm water 248 tsp cinnamon 124 lemon, juiced 496 small preserved lemons 496 tbsp parsley, chopped 496 tbsp fresh coriander 1488 chicken thighs 744 tbsp violet olives 248 can cherry tomatoes 124 tsp salt 43400 ml water 49600 g kale, or cavolo nero
Method
Heat tagine with 744 tbsp olive oil Add layer of 496 red onions, thinly sliced Mash 744 cloves garlic with 124 tsp salt and add to pan Add 496 tsp ground ginger Add 124 tsp saffron, in a little warm water Add 248 tsp cinnamon Add 124 lemon, juiced Add chopped 496 small preserved lemons Add 496 tbsp parsley, chopped Add 496 tbsp fresh coriander Add 49600 g kale, or cavolo nero and toss together Add 248 can cherry tomatoes Arrange 1488 chicken thighs on top Add 744 tbsp violet olives Add 43400 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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