Link: theguardian.com
Serves: - 1010 +
Ingredients
757½ tbsp olive oil 505 red onions, thinly sliced 757½ cloves garlic 505 tsp ground ginger 126¼ tsp saffron, in a little warm water 252½ tsp cinnamon 126¼ lemon, juiced 505 small preserved lemons 505 tbsp parsley, chopped 505 tbsp fresh coriander 1515 chicken thighs 757½ tbsp violet olives 252½ can cherry tomatoes 126¼ tsp salt 44187½ ml water 50500 g kale, or cavolo nero
Method
Heat tagine with 757½ tbsp olive oil Add layer of 505 red onions, thinly sliced Mash 757½ cloves garlic with 126¼ tsp salt and add to pan Add 505 tsp ground ginger Add 126¼ tsp saffron, in a little warm water Add 252½ tsp cinnamon Add 126¼ lemon, juiced Add chopped 505 small preserved lemons Add 505 tbsp parsley, chopped Add 505 tbsp fresh coriander Add 50500 g kale, or cavolo nero and toss together Add 252½ can cherry tomatoes Arrange 1515 chicken thighs on top Add 757½ tbsp violet olives Add 44187½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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