Link: theguardian.com
Serves: - 1242 +
Ingredients
931½ tbsp olive oil 621 red onions, thinly sliced 931½ cloves garlic 621 tsp ground ginger 155¼ tsp saffron, in a little warm water 310½ tsp cinnamon 155¼ lemon, juiced 621 small preserved lemons 621 tbsp parsley, chopped 621 tbsp fresh coriander 1863 chicken thighs 931½ tbsp violet olives 310½ can cherry tomatoes 155¼ tsp salt 54337½ ml water 62100 g kale, or cavolo nero
Method
Heat tagine with 931½ tbsp olive oil Add layer of 621 red onions, thinly sliced Mash 931½ cloves garlic with 155¼ tsp salt and add to pan Add 621 tsp ground ginger Add 155¼ tsp saffron, in a little warm water Add 310½ tsp cinnamon Add 155¼ lemon, juiced Add chopped 621 small preserved lemons Add 621 tbsp parsley, chopped Add 621 tbsp fresh coriander Add 62100 g kale, or cavolo nero and toss together Add 310½ can cherry tomatoes Arrange 1863 chicken thighs on top Add 931½ tbsp violet olives Add 54337½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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