Link: theguardian.com
Serves: - 1230 +
Ingredients
922½ tbsp olive oil 615 red onions, thinly sliced 922½ cloves garlic 615 tsp ground ginger 153¾ tsp saffron, in a little warm water 307½ tsp cinnamon 153¾ lemon, juiced 615 small preserved lemons 615 tbsp parsley, chopped 615 tbsp fresh coriander 1845 chicken thighs 922½ tbsp violet olives 307½ can cherry tomatoes 153¾ tsp salt 53812½ ml water 61500 g kale, or cavolo nero
Method
Heat tagine with 922½ tbsp olive oil Add layer of 615 red onions, thinly sliced Mash 922½ cloves garlic with 153¾ tsp salt and add to pan Add 615 tsp ground ginger Add 153¾ tsp saffron, in a little warm water Add 307½ tsp cinnamon Add 153¾ lemon, juiced Add chopped 615 small preserved lemons Add 615 tbsp parsley, chopped Add 615 tbsp fresh coriander Add 61500 g kale, or cavolo nero and toss together Add 307½ can cherry tomatoes Arrange 1845 chicken thighs on top Add 922½ tbsp violet olives Add 53812½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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