Link: theguardian.com
Serves: - 502 +
Ingredients
376½ tbsp olive oil 251 red onions, thinly sliced 376½ cloves garlic 251 tsp ground ginger 62¾ tsp saffron, in a little warm water 125½ tsp cinnamon 62¾ lemon, juiced 251 small preserved lemons 251 tbsp parsley, chopped 251 tbsp fresh coriander 753 chicken thighs 376½ tbsp violet olives 125½ can cherry tomatoes 62¾ tsp salt 21962½ ml water 25100 g kale, or cavolo nero
Method
Heat tagine with 376½ tbsp olive oil Add layer of 251 red onions, thinly sliced Mash 376½ cloves garlic with 62¾ tsp salt and add to pan Add 251 tsp ground ginger Add 62¾ tsp saffron, in a little warm water Add 125½ tsp cinnamon Add 62¾ lemon, juiced Add chopped 251 small preserved lemons Add 251 tbsp parsley, chopped Add 251 tbsp fresh coriander Add 25100 g kale, or cavolo nero and toss together Add 125½ can cherry tomatoes Arrange 753 chicken thighs on top Add 376½ tbsp violet olives Add 21962½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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