Link: theguardian.com
Serves: - 1118 +
Ingredients
838½ tbsp olive oil 559 red onions, thinly sliced 838½ cloves garlic 559 tsp ground ginger 139¾ tsp saffron, in a little warm water 279½ tsp cinnamon 139¾ lemon, juiced 559 small preserved lemons 559 tbsp parsley, chopped 559 tbsp fresh coriander 1677 chicken thighs 838½ tbsp violet olives 279½ can cherry tomatoes 139¾ tsp salt 48912½ ml water 55900 g kale, or cavolo nero
Method
Heat tagine with 838½ tbsp olive oil Add layer of 559 red onions, thinly sliced Mash 838½ cloves garlic with 139¾ tsp salt and add to pan Add 559 tsp ground ginger Add 139¾ tsp saffron, in a little warm water Add 279½ tsp cinnamon Add 139¾ lemon, juiced Add chopped 559 small preserved lemons Add 559 tbsp parsley, chopped Add 559 tbsp fresh coriander Add 55900 g kale, or cavolo nero and toss together Add 279½ can cherry tomatoes Arrange 1677 chicken thighs on top Add 838½ tbsp violet olives Add 48912½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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