Link: theguardian.com
Serves: - 1208 +
Ingredients
906 tbsp olive oil 604 red onions, thinly sliced 906 cloves garlic 604 tsp ground ginger 151 tsp saffron, in a little warm water 302 tsp cinnamon 151 lemon, juiced 604 small preserved lemons 604 tbsp parsley, chopped 604 tbsp fresh coriander 1812 chicken thighs 906 tbsp violet olives 302 can cherry tomatoes 151 tsp salt 52850 ml water 60400 g kale, or cavolo nero
Method
Heat tagine with 906 tbsp olive oil Add layer of 604 red onions, thinly sliced Mash 906 cloves garlic with 151 tsp salt and add to pan Add 604 tsp ground ginger Add 151 tsp saffron, in a little warm water Add 302 tsp cinnamon Add 151 lemon, juiced Add chopped 604 small preserved lemons Add 604 tbsp parsley, chopped Add 604 tbsp fresh coriander Add 60400 g kale, or cavolo nero and toss together Add 302 can cherry tomatoes Arrange 1812 chicken thighs on top Add 906 tbsp violet olives Add 52850 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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