Link: theguardian.com
Serves: - 1150 +
Ingredients
862½ tbsp olive oil 575 red onions, thinly sliced 862½ cloves garlic 575 tsp ground ginger 143¾ tsp saffron, in a little warm water 287½ tsp cinnamon 143¾ lemon, juiced 575 small preserved lemons 575 tbsp parsley, chopped 575 tbsp fresh coriander 1725 chicken thighs 862½ tbsp violet olives 287½ can cherry tomatoes 143¾ tsp salt 50312½ ml water 57500 g kale, or cavolo nero
Method
Heat tagine with 862½ tbsp olive oil Add layer of 575 red onions, thinly sliced Mash 862½ cloves garlic with 143¾ tsp salt and add to pan Add 575 tsp ground ginger Add 143¾ tsp saffron, in a little warm water Add 287½ tsp cinnamon Add 143¾ lemon, juiced Add chopped 575 small preserved lemons Add 575 tbsp parsley, chopped Add 575 tbsp fresh coriander Add 57500 g kale, or cavolo nero and toss together Add 287½ can cherry tomatoes Arrange 1725 chicken thighs on top Add 862½ tbsp violet olives Add 50312½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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