Link: theguardian.com
Serves: - 622 +
Ingredients
466½ tbsp olive oil 311 red onions, thinly sliced 466½ cloves garlic 311 tsp ground ginger 77¾ tsp saffron, in a little warm water 155½ tsp cinnamon 77¾ lemon, juiced 311 small preserved lemons 311 tbsp parsley, chopped 311 tbsp fresh coriander 933 chicken thighs 466½ tbsp violet olives 155½ can cherry tomatoes 77¾ tsp salt 27212½ ml water 31100 g kale, or cavolo nero
Method
Heat tagine with 466½ tbsp olive oil Add layer of 311 red onions, thinly sliced Mash 466½ cloves garlic with 77¾ tsp salt and add to pan Add 311 tsp ground ginger Add 77¾ tsp saffron, in a little warm water Add 155½ tsp cinnamon Add 77¾ lemon, juiced Add chopped 311 small preserved lemons Add 311 tbsp parsley, chopped Add 311 tbsp fresh coriander Add 31100 g kale, or cavolo nero and toss together Add 155½ can cherry tomatoes Arrange 933 chicken thighs on top Add 466½ tbsp violet olives Add 27212½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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