Link: theguardian.com
Serves: - 804 +
Ingredients
603 tbsp olive oil 402 red onions, thinly sliced 603 cloves garlic 402 tsp ground ginger 100½ tsp saffron, in a little warm water 201 tsp cinnamon 100½ lemon, juiced 402 small preserved lemons 402 tbsp parsley, chopped 402 tbsp fresh coriander 1206 chicken thighs 603 tbsp violet olives 201 can cherry tomatoes 100½ tsp salt 35175 ml water 40200 g kale, or cavolo nero
Method
Heat tagine with 603 tbsp olive oil Add layer of 402 red onions, thinly sliced Mash 603 cloves garlic with 100½ tsp salt and add to pan Add 402 tsp ground ginger Add 100½ tsp saffron, in a little warm water Add 201 tsp cinnamon Add 100½ lemon, juiced Add chopped 402 small preserved lemons Add 402 tbsp parsley, chopped Add 402 tbsp fresh coriander Add 40200 g kale, or cavolo nero and toss together Add 201 can cherry tomatoes Arrange 1206 chicken thighs on top Add 603 tbsp violet olives Add 35175 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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