Link: theguardian.com
Serves: - 1220 +
Ingredients
915 tbsp olive oil 610 red onions, thinly sliced 915 cloves garlic 610 tsp ground ginger 152½ tsp saffron, in a little warm water 305 tsp cinnamon 152½ lemon, juiced 610 small preserved lemons 610 tbsp parsley, chopped 610 tbsp fresh coriander 1830 chicken thighs 915 tbsp violet olives 305 can cherry tomatoes 152½ tsp salt 53375 ml water 61000 g kale, or cavolo nero
Method
Heat tagine with 915 tbsp olive oil Add layer of 610 red onions, thinly sliced Mash 915 cloves garlic with 152½ tsp salt and add to pan Add 610 tsp ground ginger Add 152½ tsp saffron, in a little warm water Add 305 tsp cinnamon Add 152½ lemon, juiced Add chopped 610 small preserved lemons Add 610 tbsp parsley, chopped Add 610 tbsp fresh coriander Add 61000 g kale, or cavolo nero and toss together Add 305 can cherry tomatoes Arrange 1830 chicken thighs on top Add 915 tbsp violet olives Add 53375 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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