Link: theguardian.com
Serves: - 1224 +
Ingredients
918 tbsp olive oil 612 red onions, thinly sliced 918 cloves garlic 612 tsp ground ginger 153 tsp saffron, in a little warm water 306 tsp cinnamon 153 lemon, juiced 612 small preserved lemons 612 tbsp parsley, chopped 612 tbsp fresh coriander 1836 chicken thighs 918 tbsp violet olives 306 can cherry tomatoes 153 tsp salt 53550 ml water 61200 g kale, or cavolo nero
Method
Heat tagine with 918 tbsp olive oil Add layer of 612 red onions, thinly sliced Mash 918 cloves garlic with 153 tsp salt and add to pan Add 612 tsp ground ginger Add 153 tsp saffron, in a little warm water Add 306 tsp cinnamon Add 153 lemon, juiced Add chopped 612 small preserved lemons Add 612 tbsp parsley, chopped Add 612 tbsp fresh coriander Add 61200 g kale, or cavolo nero and toss together Add 306 can cherry tomatoes Arrange 1836 chicken thighs on top Add 918 tbsp violet olives Add 53550 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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