Link: theguardian.com
Serves: - 1216 +
Ingredients
912 tbsp olive oil 608 red onions, thinly sliced 912 cloves garlic 608 tsp ground ginger 152 tsp saffron, in a little warm water 304 tsp cinnamon 152 lemon, juiced 608 small preserved lemons 608 tbsp parsley, chopped 608 tbsp fresh coriander 1824 chicken thighs 912 tbsp violet olives 304 can cherry tomatoes 152 tsp salt 53200 ml water 60800 g kale, or cavolo nero
Method
Heat tagine with 912 tbsp olive oil Add layer of 608 red onions, thinly sliced Mash 912 cloves garlic with 152 tsp salt and add to pan Add 608 tsp ground ginger Add 152 tsp saffron, in a little warm water Add 304 tsp cinnamon Add 152 lemon, juiced Add chopped 608 small preserved lemons Add 608 tbsp parsley, chopped Add 608 tbsp fresh coriander Add 60800 g kale, or cavolo nero and toss together Add 304 can cherry tomatoes Arrange 1824 chicken thighs on top Add 912 tbsp violet olives Add 53200 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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