Link: theguardian.com
Serves: - 1148 +
Ingredients
861 tbsp olive oil 574 red onions, thinly sliced 861 cloves garlic 574 tsp ground ginger 143½ tsp saffron, in a little warm water 287 tsp cinnamon 143½ lemon, juiced 574 small preserved lemons 574 tbsp parsley, chopped 574 tbsp fresh coriander 1722 chicken thighs 861 tbsp violet olives 287 can cherry tomatoes 143½ tsp salt 50225 ml water 57400 g kale, or cavolo nero
Method
Heat tagine with 861 tbsp olive oil Add layer of 574 red onions, thinly sliced Mash 861 cloves garlic with 143½ tsp salt and add to pan Add 574 tsp ground ginger Add 143½ tsp saffron, in a little warm water Add 287 tsp cinnamon Add 143½ lemon, juiced Add chopped 574 small preserved lemons Add 574 tbsp parsley, chopped Add 574 tbsp fresh coriander Add 57400 g kale, or cavolo nero and toss together Add 287 can cherry tomatoes Arrange 1722 chicken thighs on top Add 861 tbsp violet olives Add 50225 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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