Link: theguardian.com
Serves: - 1204 +
Ingredients
903 tbsp olive oil 602 red onions, thinly sliced 903 cloves garlic 602 tsp ground ginger 150½ tsp saffron, in a little warm water 301 tsp cinnamon 150½ lemon, juiced 602 small preserved lemons 602 tbsp parsley, chopped 602 tbsp fresh coriander 1806 chicken thighs 903 tbsp violet olives 301 can cherry tomatoes 150½ tsp salt 52675 ml water 60200 g kale, or cavolo nero
Method
Heat tagine with 903 tbsp olive oil Add layer of 602 red onions, thinly sliced Mash 903 cloves garlic with 150½ tsp salt and add to pan Add 602 tsp ground ginger Add 150½ tsp saffron, in a little warm water Add 301 tsp cinnamon Add 150½ lemon, juiced Add chopped 602 small preserved lemons Add 602 tbsp parsley, chopped Add 602 tbsp fresh coriander Add 60200 g kale, or cavolo nero and toss together Add 301 can cherry tomatoes Arrange 1806 chicken thighs on top Add 903 tbsp violet olives Add 52675 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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