Link: theguardian.com
Serves: - 1006 +
Ingredients
754½ tbsp olive oil 503 red onions, thinly sliced 754½ cloves garlic 503 tsp ground ginger 125¾ tsp saffron, in a little warm water 251½ tsp cinnamon 125¾ lemon, juiced 503 small preserved lemons 503 tbsp parsley, chopped 503 tbsp fresh coriander 1509 chicken thighs 754½ tbsp violet olives 251½ can cherry tomatoes 125¾ tsp salt 44012½ ml water 50300 g kale, or cavolo nero
Method
Heat tagine with 754½ tbsp olive oil Add layer of 503 red onions, thinly sliced Mash 754½ cloves garlic with 125¾ tsp salt and add to pan Add 503 tsp ground ginger Add 125¾ tsp saffron, in a little warm water Add 251½ tsp cinnamon Add 125¾ lemon, juiced Add chopped 503 small preserved lemons Add 503 tbsp parsley, chopped Add 503 tbsp fresh coriander Add 50300 g kale, or cavolo nero and toss together Add 251½ can cherry tomatoes Arrange 1509 chicken thighs on top Add 754½ tbsp violet olives Add 44012½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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