Link: theguardian.com
Serves: - 604 +
Ingredients
453 tbsp olive oil 302 red onions, thinly sliced 453 cloves garlic 302 tsp ground ginger 75½ tsp saffron, in a little warm water 151 tsp cinnamon 75½ lemon, juiced 302 small preserved lemons 302 tbsp parsley, chopped 302 tbsp fresh coriander 906 chicken thighs 453 tbsp violet olives 151 can cherry tomatoes 75½ tsp salt 26425 ml water 30200 g kale, or cavolo nero
Method
Heat tagine with 453 tbsp olive oil Add layer of 302 red onions, thinly sliced Mash 453 cloves garlic with 75½ tsp salt and add to pan Add 302 tsp ground ginger Add 75½ tsp saffron, in a little warm water Add 151 tsp cinnamon Add 75½ lemon, juiced Add chopped 302 small preserved lemons Add 302 tbsp parsley, chopped Add 302 tbsp fresh coriander Add 30200 g kale, or cavolo nero and toss together Add 151 can cherry tomatoes Arrange 906 chicken thighs on top Add 453 tbsp violet olives Add 26425 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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