Link: theguardian.com
Serves: - 1222 +
Ingredients
916½ tbsp olive oil 611 red onions, thinly sliced 916½ cloves garlic 611 tsp ground ginger 152¾ tsp saffron, in a little warm water 305½ tsp cinnamon 152¾ lemon, juiced 611 small preserved lemons 611 tbsp parsley, chopped 611 tbsp fresh coriander 1833 chicken thighs 916½ tbsp violet olives 305½ can cherry tomatoes 152¾ tsp salt 53462½ ml water 61100 g kale, or cavolo nero
Method
Heat tagine with 916½ tbsp olive oil Add layer of 611 red onions, thinly sliced Mash 916½ cloves garlic with 152¾ tsp salt and add to pan Add 611 tsp ground ginger Add 152¾ tsp saffron, in a little warm water Add 305½ tsp cinnamon Add 152¾ lemon, juiced Add chopped 611 small preserved lemons Add 611 tbsp parsley, chopped Add 611 tbsp fresh coriander Add 61100 g kale, or cavolo nero and toss together Add 305½ can cherry tomatoes Arrange 1833 chicken thighs on top Add 916½ tbsp violet olives Add 53462½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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