Link: theguardian.com
Serves: - 1238 +
Ingredients
928½ tbsp olive oil 619 red onions, thinly sliced 928½ cloves garlic 619 tsp ground ginger 154¾ tsp saffron, in a little warm water 309½ tsp cinnamon 154¾ lemon, juiced 619 small preserved lemons 619 tbsp parsley, chopped 619 tbsp fresh coriander 1857 chicken thighs 928½ tbsp violet olives 309½ can cherry tomatoes 154¾ tsp salt 54162½ ml water 61900 g kale, or cavolo nero
Method
Heat tagine with 928½ tbsp olive oil Add layer of 619 red onions, thinly sliced Mash 928½ cloves garlic with 154¾ tsp salt and add to pan Add 619 tsp ground ginger Add 154¾ tsp saffron, in a little warm water Add 309½ tsp cinnamon Add 154¾ lemon, juiced Add chopped 619 small preserved lemons Add 619 tbsp parsley, chopped Add 619 tbsp fresh coriander Add 61900 g kale, or cavolo nero and toss together Add 309½ can cherry tomatoes Arrange 1857 chicken thighs on top Add 928½ tbsp violet olives Add 54162½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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