Link: theguardian.com
Serves: - 1202 +
Ingredients
901½ tbsp olive oil 601 red onions, thinly sliced 901½ cloves garlic 601 tsp ground ginger 150¼ tsp saffron, in a little warm water 300½ tsp cinnamon 150¼ lemon, juiced 601 small preserved lemons 601 tbsp parsley, chopped 601 tbsp fresh coriander 1803 chicken thighs 901½ tbsp violet olives 300½ can cherry tomatoes 150¼ tsp salt 52587½ ml water 60100 g kale, or cavolo nero
Method
Heat tagine with 901½ tbsp olive oil Add layer of 601 red onions, thinly sliced Mash 901½ cloves garlic with 150¼ tsp salt and add to pan Add 601 tsp ground ginger Add 150¼ tsp saffron, in a little warm water Add 300½ tsp cinnamon Add 150¼ lemon, juiced Add chopped 601 small preserved lemons Add 601 tbsp parsley, chopped Add 601 tbsp fresh coriander Add 60100 g kale, or cavolo nero and toss together Add 300½ can cherry tomatoes Arrange 1803 chicken thighs on top Add 901½ tbsp violet olives Add 52587½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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