Link: theguardian.com
Serves: - 1212 +
Ingredients
909 tbsp olive oil 606 red onions, thinly sliced 909 cloves garlic 606 tsp ground ginger 151½ tsp saffron, in a little warm water 303 tsp cinnamon 151½ lemon, juiced 606 small preserved lemons 606 tbsp parsley, chopped 606 tbsp fresh coriander 1818 chicken thighs 909 tbsp violet olives 303 can cherry tomatoes 151½ tsp salt 53025 ml water 60600 g kale, or cavolo nero
Method
Heat tagine with 909 tbsp olive oil Add layer of 606 red onions, thinly sliced Mash 909 cloves garlic with 151½ tsp salt and add to pan Add 606 tsp ground ginger Add 151½ tsp saffron, in a little warm water Add 303 tsp cinnamon Add 151½ lemon, juiced Add chopped 606 small preserved lemons Add 606 tbsp parsley, chopped Add 606 tbsp fresh coriander Add 60600 g kale, or cavolo nero and toss together Add 303 can cherry tomatoes Arrange 1818 chicken thighs on top Add 909 tbsp violet olives Add 53025 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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