Link: theguardian.com
Serves: - 1112 +
Ingredients
834 tbsp olive oil 556 red onions, thinly sliced 834 cloves garlic 556 tsp ground ginger 139 tsp saffron, in a little warm water 278 tsp cinnamon 139 lemon, juiced 556 small preserved lemons 556 tbsp parsley, chopped 556 tbsp fresh coriander 1668 chicken thighs 834 tbsp violet olives 278 can cherry tomatoes 139 tsp salt 48650 ml water 55600 g kale, or cavolo nero
Method
Heat tagine with 834 tbsp olive oil Add layer of 556 red onions, thinly sliced Mash 834 cloves garlic with 139 tsp salt and add to pan Add 556 tsp ground ginger Add 139 tsp saffron, in a little warm water Add 278 tsp cinnamon Add 139 lemon, juiced Add chopped 556 small preserved lemons Add 556 tbsp parsley, chopped Add 556 tbsp fresh coriander Add 55600 g kale, or cavolo nero and toss together Add 278 can cherry tomatoes Arrange 1668 chicken thighs on top Add 834 tbsp violet olives Add 48650 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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