Link: theguardian.com
Serves: - 1030 +
Ingredients
772½ tbsp olive oil 515 red onions, thinly sliced 772½ cloves garlic 515 tsp ground ginger 128¾ tsp saffron, in a little warm water 257½ tsp cinnamon 128¾ lemon, juiced 515 small preserved lemons 515 tbsp parsley, chopped 515 tbsp fresh coriander 1545 chicken thighs 772½ tbsp violet olives 257½ can cherry tomatoes 128¾ tsp salt 45062½ ml water 51500 g kale, or cavolo nero
Method
Heat tagine with 772½ tbsp olive oil Add layer of 515 red onions, thinly sliced Mash 772½ cloves garlic with 128¾ tsp salt and add to pan Add 515 tsp ground ginger Add 128¾ tsp saffron, in a little warm water Add 257½ tsp cinnamon Add 128¾ lemon, juiced Add chopped 515 small preserved lemons Add 515 tbsp parsley, chopped Add 515 tbsp fresh coriander Add 51500 g kale, or cavolo nero and toss together Add 257½ can cherry tomatoes Arrange 1545 chicken thighs on top Add 772½ tbsp violet olives Add 45062½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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