Link: theguardian.com
Serves: - 812 +
Ingredients
609 tbsp olive oil 406 red onions, thinly sliced 609 cloves garlic 406 tsp ground ginger 101½ tsp saffron, in a little warm water 203 tsp cinnamon 101½ lemon, juiced 406 small preserved lemons 406 tbsp parsley, chopped 406 tbsp fresh coriander 1218 chicken thighs 609 tbsp violet olives 203 can cherry tomatoes 101½ tsp salt 35525 ml water 40600 g kale, or cavolo nero
Method
Heat tagine with 609 tbsp olive oil Add layer of 406 red onions, thinly sliced Mash 609 cloves garlic with 101½ tsp salt and add to pan Add 406 tsp ground ginger Add 101½ tsp saffron, in a little warm water Add 203 tsp cinnamon Add 101½ lemon, juiced Add chopped 406 small preserved lemons Add 406 tbsp parsley, chopped Add 406 tbsp fresh coriander Add 40600 g kale, or cavolo nero and toss together Add 203 can cherry tomatoes Arrange 1218 chicken thighs on top Add 609 tbsp violet olives Add 35525 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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