Link: theguardian.com
Serves: - 1214 +
Ingredients
910½ tbsp olive oil 607 red onions, thinly sliced 910½ cloves garlic 607 tsp ground ginger 151¾ tsp saffron, in a little warm water 303½ tsp cinnamon 151¾ lemon, juiced 607 small preserved lemons 607 tbsp parsley, chopped 607 tbsp fresh coriander 1821 chicken thighs 910½ tbsp violet olives 303½ can cherry tomatoes 151¾ tsp salt 53112½ ml water 60700 g kale, or cavolo nero
Method
Heat tagine with 910½ tbsp olive oil Add layer of 607 red onions, thinly sliced Mash 910½ cloves garlic with 151¾ tsp salt and add to pan Add 607 tsp ground ginger Add 151¾ tsp saffron, in a little warm water Add 303½ tsp cinnamon Add 151¾ lemon, juiced Add chopped 607 small preserved lemons Add 607 tbsp parsley, chopped Add 607 tbsp fresh coriander Add 60700 g kale, or cavolo nero and toss together Add 303½ can cherry tomatoes Arrange 1821 chicken thighs on top Add 910½ tbsp violet olives Add 53112½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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