Link: theguardian.com
Serves: - 710 +
Ingredients
532½ tbsp olive oil 355 red onions, thinly sliced 532½ cloves garlic 355 tsp ground ginger 88¾ tsp saffron, in a little warm water 177½ tsp cinnamon 88¾ lemon, juiced 355 small preserved lemons 355 tbsp parsley, chopped 355 tbsp fresh coriander 1065 chicken thighs 532½ tbsp violet olives 177½ can cherry tomatoes 88¾ tsp salt 31062½ ml water 35500 g kale, or cavolo nero
Method
Heat tagine with 532½ tbsp olive oil Add layer of 355 red onions, thinly sliced Mash 532½ cloves garlic with 88¾ tsp salt and add to pan Add 355 tsp ground ginger Add 88¾ tsp saffron, in a little warm water Add 177½ tsp cinnamon Add 88¾ lemon, juiced Add chopped 355 small preserved lemons Add 355 tbsp parsley, chopped Add 355 tbsp fresh coriander Add 35500 g kale, or cavolo nero and toss together Add 177½ can cherry tomatoes Arrange 1065 chicken thighs on top Add 532½ tbsp violet olives Add 31062½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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