Link: theguardian.com
Serves: - 814 +
Ingredients
610½ tbsp olive oil 407 red onions, thinly sliced 610½ cloves garlic 407 tsp ground ginger 101¾ tsp saffron, in a little warm water 203½ tsp cinnamon 101¾ lemon, juiced 407 small preserved lemons 407 tbsp parsley, chopped 407 tbsp fresh coriander 1221 chicken thighs 610½ tbsp violet olives 203½ can cherry tomatoes 101¾ tsp salt 35612½ ml water 40700 g kale, or cavolo nero
Method
Heat tagine with 610½ tbsp olive oil Add layer of 407 red onions, thinly sliced Mash 610½ cloves garlic with 101¾ tsp salt and add to pan Add 407 tsp ground ginger Add 101¾ tsp saffron, in a little warm water Add 203½ tsp cinnamon Add 101¾ lemon, juiced Add chopped 407 small preserved lemons Add 407 tbsp parsley, chopped Add 407 tbsp fresh coriander Add 40700 g kale, or cavolo nero and toss together Add 203½ can cherry tomatoes Arrange 1221 chicken thighs on top Add 610½ tbsp violet olives Add 35612½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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