Link: theguardian.com
Serves: - 608 +
Ingredients
456 tbsp olive oil 304 red onions, thinly sliced 456 cloves garlic 304 tsp ground ginger 76 tsp saffron, in a little warm water 152 tsp cinnamon 76 lemon, juiced 304 small preserved lemons 304 tbsp parsley, chopped 304 tbsp fresh coriander 912 chicken thighs 456 tbsp violet olives 152 can cherry tomatoes 76 tsp salt 26600 ml water 30400 g kale, or cavolo nero
Method
Heat tagine with 456 tbsp olive oil Add layer of 304 red onions, thinly sliced Mash 456 cloves garlic with 76 tsp salt and add to pan Add 304 tsp ground ginger Add 76 tsp saffron, in a little warm water Add 152 tsp cinnamon Add 76 lemon, juiced Add chopped 304 small preserved lemons Add 304 tbsp parsley, chopped Add 304 tbsp fresh coriander Add 30400 g kale, or cavolo nero and toss together Add 152 can cherry tomatoes Arrange 912 chicken thighs on top Add 456 tbsp violet olives Add 26600 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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