Link: theguardian.com
Serves: - 802 +
Ingredients
601½ tbsp olive oil 401 red onions, thinly sliced 601½ cloves garlic 401 tsp ground ginger 100¼ tsp saffron, in a little warm water 200½ tsp cinnamon 100¼ lemon, juiced 401 small preserved lemons 401 tbsp parsley, chopped 401 tbsp fresh coriander 1203 chicken thighs 601½ tbsp violet olives 200½ can cherry tomatoes 100¼ tsp salt 35087½ ml water 40100 g kale, or cavolo nero
Method
Heat tagine with 601½ tbsp olive oil Add layer of 401 red onions, thinly sliced Mash 601½ cloves garlic with 100¼ tsp salt and add to pan Add 401 tsp ground ginger Add 100¼ tsp saffron, in a little warm water Add 200½ tsp cinnamon Add 100¼ lemon, juiced Add chopped 401 small preserved lemons Add 401 tbsp parsley, chopped Add 401 tbsp fresh coriander Add 40100 g kale, or cavolo nero and toss together Add 200½ can cherry tomatoes Arrange 1203 chicken thighs on top Add 601½ tbsp violet olives Add 35087½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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