Link: theguardian.com
Serves: - 1022 +
Ingredients
766½ tbsp olive oil 511 red onions, thinly sliced 766½ cloves garlic 511 tsp ground ginger 127¾ tsp saffron, in a little warm water 255½ tsp cinnamon 127¾ lemon, juiced 511 small preserved lemons 511 tbsp parsley, chopped 511 tbsp fresh coriander 1533 chicken thighs 766½ tbsp violet olives 255½ can cherry tomatoes 127¾ tsp salt 44712½ ml water 51100 g kale, or cavolo nero
Method
Heat tagine with 766½ tbsp olive oil Add layer of 511 red onions, thinly sliced Mash 766½ cloves garlic with 127¾ tsp salt and add to pan Add 511 tsp ground ginger Add 127¾ tsp saffron, in a little warm water Add 255½ tsp cinnamon Add 127¾ lemon, juiced Add chopped 511 small preserved lemons Add 511 tbsp parsley, chopped Add 511 tbsp fresh coriander Add 51100 g kale, or cavolo nero and toss together Add 255½ can cherry tomatoes Arrange 1533 chicken thighs on top Add 766½ tbsp violet olives Add 44712½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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