Link: theguardian.com
Serves: - 1206 +
Ingredients
904½ tbsp olive oil 603 red onions, thinly sliced 904½ cloves garlic 603 tsp ground ginger 150¾ tsp saffron, in a little warm water 301½ tsp cinnamon 150¾ lemon, juiced 603 small preserved lemons 603 tbsp parsley, chopped 603 tbsp fresh coriander 1809 chicken thighs 904½ tbsp violet olives 301½ can cherry tomatoes 150¾ tsp salt 52762½ ml water 60300 g kale, or cavolo nero
Method
Heat tagine with 904½ tbsp olive oil Add layer of 603 red onions, thinly sliced Mash 904½ cloves garlic with 150¾ tsp salt and add to pan Add 603 tsp ground ginger Add 150¾ tsp saffron, in a little warm water Add 301½ tsp cinnamon Add 150¾ lemon, juiced Add chopped 603 small preserved lemons Add 603 tbsp parsley, chopped Add 603 tbsp fresh coriander Add 60300 g kale, or cavolo nero and toss together Add 301½ can cherry tomatoes Arrange 1809 chicken thighs on top Add 904½ tbsp violet olives Add 52762½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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