Link: theguardian.com
Serves: - 1234 +
Ingredients
925½ tbsp olive oil 617 red onions, thinly sliced 925½ cloves garlic 617 tsp ground ginger 154¼ tsp saffron, in a little warm water 308½ tsp cinnamon 154¼ lemon, juiced 617 small preserved lemons 617 tbsp parsley, chopped 617 tbsp fresh coriander 1851 chicken thighs 925½ tbsp violet olives 308½ can cherry tomatoes 154¼ tsp salt 53987½ ml water 61700 g kale, or cavolo nero
Method
Heat tagine with 925½ tbsp olive oil Add layer of 617 red onions, thinly sliced Mash 925½ cloves garlic with 154¼ tsp salt and add to pan Add 617 tsp ground ginger Add 154¼ tsp saffron, in a little warm water Add 308½ tsp cinnamon Add 154¼ lemon, juiced Add chopped 617 small preserved lemons Add 617 tbsp parsley, chopped Add 617 tbsp fresh coriander Add 61700 g kale, or cavolo nero and toss together Add 308½ can cherry tomatoes Arrange 1851 chicken thighs on top Add 925½ tbsp violet olives Add 53987½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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