Link: theguardian.com
Serves: - 1004 +
Ingredients
753 tbsp olive oil 502 red onions, thinly sliced 753 cloves garlic 502 tsp ground ginger 125½ tsp saffron, in a little warm water 251 tsp cinnamon 125½ lemon, juiced 502 small preserved lemons 502 tbsp parsley, chopped 502 tbsp fresh coriander 1506 chicken thighs 753 tbsp violet olives 251 can cherry tomatoes 125½ tsp salt 43925 ml water 50200 g kale, or cavolo nero
Method
Heat tagine with 753 tbsp olive oil Add layer of 502 red onions, thinly sliced Mash 753 cloves garlic with 125½ tsp salt and add to pan Add 502 tsp ground ginger Add 125½ tsp saffron, in a little warm water Add 251 tsp cinnamon Add 125½ lemon, juiced Add chopped 502 small preserved lemons Add 502 tbsp parsley, chopped Add 502 tbsp fresh coriander Add 50200 g kale, or cavolo nero and toss together Add 251 can cherry tomatoes Arrange 1506 chicken thighs on top Add 753 tbsp violet olives Add 43925 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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