Link: theguardian.com
Serves: - 1210 +
Ingredients
907½ tbsp olive oil 605 red onions, thinly sliced 907½ cloves garlic 605 tsp ground ginger 151¼ tsp saffron, in a little warm water 302½ tsp cinnamon 151¼ lemon, juiced 605 small preserved lemons 605 tbsp parsley, chopped 605 tbsp fresh coriander 1815 chicken thighs 907½ tbsp violet olives 302½ can cherry tomatoes 151¼ tsp salt 52937½ ml water 60500 g kale, or cavolo nero
Method
Heat tagine with 907½ tbsp olive oil Add layer of 605 red onions, thinly sliced Mash 907½ cloves garlic with 151¼ tsp salt and add to pan Add 605 tsp ground ginger Add 151¼ tsp saffron, in a little warm water Add 302½ tsp cinnamon Add 151¼ lemon, juiced Add chopped 605 small preserved lemons Add 605 tbsp parsley, chopped Add 605 tbsp fresh coriander Add 60500 g kale, or cavolo nero and toss together Add 302½ can cherry tomatoes Arrange 1815 chicken thighs on top Add 907½ tbsp violet olives Add 52937½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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