Link: theguardian.com
Serves: - 632 +
Ingredients
474 tbsp olive oil 316 red onions, thinly sliced 474 cloves garlic 316 tsp ground ginger 79 tsp saffron, in a little warm water 158 tsp cinnamon 79 lemon, juiced 316 small preserved lemons 316 tbsp parsley, chopped 316 tbsp fresh coriander 948 chicken thighs 474 tbsp violet olives 158 can cherry tomatoes 79 tsp salt 27650 ml water 31600 g kale, or cavolo nero
Method
Heat tagine with 474 tbsp olive oil Add layer of 316 red onions, thinly sliced Mash 474 cloves garlic with 79 tsp salt and add to pan Add 316 tsp ground ginger Add 79 tsp saffron, in a little warm water Add 158 tsp cinnamon Add 79 lemon, juiced Add chopped 316 small preserved lemons Add 316 tbsp parsley, chopped Add 316 tbsp fresh coriander Add 31600 g kale, or cavolo nero and toss together Add 158 can cherry tomatoes Arrange 948 chicken thighs on top Add 474 tbsp violet olives Add 27650 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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