Link: theguardian.com
Serves: - 742 +
Ingredients
556½ tbsp olive oil 371 red onions, thinly sliced 556½ cloves garlic 371 tsp ground ginger 92¾ tsp saffron, in a little warm water 185½ tsp cinnamon 92¾ lemon, juiced 371 small preserved lemons 371 tbsp parsley, chopped 371 tbsp fresh coriander 1113 chicken thighs 556½ tbsp violet olives 185½ can cherry tomatoes 92¾ tsp salt 32462½ ml water 37100 g kale, or cavolo nero
Method
Heat tagine with 556½ tbsp olive oil Add layer of 371 red onions, thinly sliced Mash 556½ cloves garlic with 92¾ tsp salt and add to pan Add 371 tsp ground ginger Add 92¾ tsp saffron, in a little warm water Add 185½ tsp cinnamon Add 92¾ lemon, juiced Add chopped 371 small preserved lemons Add 371 tbsp parsley, chopped Add 371 tbsp fresh coriander Add 37100 g kale, or cavolo nero and toss together Add 185½ can cherry tomatoes Arrange 1113 chicken thighs on top Add 556½ tbsp violet olives Add 32462½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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