Link: theguardian.com
Serves: - 1002 +
Ingredients
751½ tbsp olive oil 501 red onions, thinly sliced 751½ cloves garlic 501 tsp ground ginger 125¼ tsp saffron, in a little warm water 250½ tsp cinnamon 125¼ lemon, juiced 501 small preserved lemons 501 tbsp parsley, chopped 501 tbsp fresh coriander 1503 chicken thighs 751½ tbsp violet olives 250½ can cherry tomatoes 125¼ tsp salt 43837½ ml water 50100 g kale, or cavolo nero
Method
Heat tagine with 751½ tbsp olive oil Add layer of 501 red onions, thinly sliced Mash 751½ cloves garlic with 125¼ tsp salt and add to pan Add 501 tsp ground ginger Add 125¼ tsp saffron, in a little warm water Add 250½ tsp cinnamon Add 125¼ lemon, juiced Add chopped 501 small preserved lemons Add 501 tbsp parsley, chopped Add 501 tbsp fresh coriander Add 50100 g kale, or cavolo nero and toss together Add 250½ can cherry tomatoes Arrange 1503 chicken thighs on top Add 751½ tbsp violet olives Add 43837½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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