Link: theguardian.com
Serves: - 1114 +
Ingredients
835½ tbsp olive oil 557 red onions, thinly sliced 835½ cloves garlic 557 tsp ground ginger 139¼ tsp saffron, in a little warm water 278½ tsp cinnamon 139¼ lemon, juiced 557 small preserved lemons 557 tbsp parsley, chopped 557 tbsp fresh coriander 1671 chicken thighs 835½ tbsp violet olives 278½ can cherry tomatoes 139¼ tsp salt 48737½ ml water 55700 g kale, or cavolo nero
Method
Heat tagine with 835½ tbsp olive oil Add layer of 557 red onions, thinly sliced Mash 835½ cloves garlic with 139¼ tsp salt and add to pan Add 557 tsp ground ginger Add 139¼ tsp saffron, in a little warm water Add 278½ tsp cinnamon Add 139¼ lemon, juiced Add chopped 557 small preserved lemons Add 557 tbsp parsley, chopped Add 557 tbsp fresh coriander Add 55700 g kale, or cavolo nero and toss together Add 278½ can cherry tomatoes Arrange 1671 chicken thighs on top Add 835½ tbsp violet olives Add 48737½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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