Link: theguardian.com
Serves: - 806 +
Ingredients
604½ tbsp olive oil 403 red onions, thinly sliced 604½ cloves garlic 403 tsp ground ginger 100¾ tsp saffron, in a little warm water 201½ tsp cinnamon 100¾ lemon, juiced 403 small preserved lemons 403 tbsp parsley, chopped 403 tbsp fresh coriander 1209 chicken thighs 604½ tbsp violet olives 201½ can cherry tomatoes 100¾ tsp salt 35262½ ml water 40300 g kale, or cavolo nero
Method
Heat tagine with 604½ tbsp olive oil Add layer of 403 red onions, thinly sliced Mash 604½ cloves garlic with 100¾ tsp salt and add to pan Add 403 tsp ground ginger Add 100¾ tsp saffron, in a little warm water Add 201½ tsp cinnamon Add 100¾ lemon, juiced Add chopped 403 small preserved lemons Add 403 tbsp parsley, chopped Add 403 tbsp fresh coriander Add 40300 g kale, or cavolo nero and toss together Add 201½ can cherry tomatoes Arrange 1209 chicken thighs on top Add 604½ tbsp violet olives Add 35262½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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