Link: theguardian.com
Serves: - 1198 +
Ingredients
898½ tbsp olive oil 599 red onions, thinly sliced 898½ cloves garlic 599 tsp ground ginger 149¾ tsp saffron, in a little warm water 299½ tsp cinnamon 149¾ lemon, juiced 599 small preserved lemons 599 tbsp parsley, chopped 599 tbsp fresh coriander 1797 chicken thighs 898½ tbsp violet olives 299½ can cherry tomatoes 149¾ tsp salt 52412½ ml water 59900 g kale, or cavolo nero
Method
Heat tagine with 898½ tbsp olive oil Add layer of 599 red onions, thinly sliced Mash 898½ cloves garlic with 149¾ tsp salt and add to pan Add 599 tsp ground ginger Add 149¾ tsp saffron, in a little warm water Add 299½ tsp cinnamon Add 149¾ lemon, juiced Add chopped 599 small preserved lemons Add 599 tbsp parsley, chopped Add 599 tbsp fresh coriander Add 59900 g kale, or cavolo nero and toss together Add 299½ can cherry tomatoes Arrange 1797 chicken thighs on top Add 898½ tbsp violet olives Add 52412½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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