Link: theguardian.com
Serves: - 808 +
Ingredients
606 tbsp olive oil 404 red onions, thinly sliced 606 cloves garlic 404 tsp ground ginger 101 tsp saffron, in a little warm water 202 tsp cinnamon 101 lemon, juiced 404 small preserved lemons 404 tbsp parsley, chopped 404 tbsp fresh coriander 1212 chicken thighs 606 tbsp violet olives 202 can cherry tomatoes 101 tsp salt 35350 ml water 40400 g kale, or cavolo nero
Method
Heat tagine with 606 tbsp olive oil Add layer of 404 red onions, thinly sliced Mash 606 cloves garlic with 101 tsp salt and add to pan Add 404 tsp ground ginger Add 101 tsp saffron, in a little warm water Add 202 tsp cinnamon Add 101 lemon, juiced Add chopped 404 small preserved lemons Add 404 tbsp parsley, chopped Add 404 tbsp fresh coriander Add 40400 g kale, or cavolo nero and toss together Add 202 can cherry tomatoes Arrange 1212 chicken thighs on top Add 606 tbsp violet olives Add 35350 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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