Link: theguardian.com
Serves: - 1102 +
Ingredients
826½ tbsp olive oil 551 red onions, thinly sliced 826½ cloves garlic 551 tsp ground ginger 137¾ tsp saffron, in a little warm water 275½ tsp cinnamon 137¾ lemon, juiced 551 small preserved lemons 551 tbsp parsley, chopped 551 tbsp fresh coriander 1653 chicken thighs 826½ tbsp violet olives 275½ can cherry tomatoes 137¾ tsp salt 48212½ ml water 55100 g kale, or cavolo nero
Method
Heat tagine with 826½ tbsp olive oil Add layer of 551 red onions, thinly sliced Mash 826½ cloves garlic with 137¾ tsp salt and add to pan Add 551 tsp ground ginger Add 137¾ tsp saffron, in a little warm water Add 275½ tsp cinnamon Add 137¾ lemon, juiced Add chopped 551 small preserved lemons Add 551 tbsp parsley, chopped Add 551 tbsp fresh coriander Add 55100 g kale, or cavolo nero and toss together Add 275½ can cherry tomatoes Arrange 1653 chicken thighs on top Add 826½ tbsp violet olives Add 48212½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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