Link: theguardian.com
Serves: - 602 +
Ingredients
451½ tbsp olive oil 301 red onions, thinly sliced 451½ cloves garlic 301 tsp ground ginger 75¼ tsp saffron, in a little warm water 150½ tsp cinnamon 75¼ lemon, juiced 301 small preserved lemons 301 tbsp parsley, chopped 301 tbsp fresh coriander 903 chicken thighs 451½ tbsp violet olives 150½ can cherry tomatoes 75¼ tsp salt 26337½ ml water 30100 g kale, or cavolo nero
Method
Heat tagine with 451½ tbsp olive oil Add layer of 301 red onions, thinly sliced Mash 451½ cloves garlic with 75¼ tsp salt and add to pan Add 301 tsp ground ginger Add 75¼ tsp saffron, in a little warm water Add 150½ tsp cinnamon Add 75¼ lemon, juiced Add chopped 301 small preserved lemons Add 301 tbsp parsley, chopped Add 301 tbsp fresh coriander Add 30100 g kale, or cavolo nero and toss together Add 150½ can cherry tomatoes Arrange 903 chicken thighs on top Add 451½ tbsp violet olives Add 26337½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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