Link: theguardian.com
Serves: - 822 +
Ingredients
616½ tbsp olive oil 411 red onions, thinly sliced 616½ cloves garlic 411 tsp ground ginger 102¾ tsp saffron, in a little warm water 205½ tsp cinnamon 102¾ lemon, juiced 411 small preserved lemons 411 tbsp parsley, chopped 411 tbsp fresh coriander 1233 chicken thighs 616½ tbsp violet olives 205½ can cherry tomatoes 102¾ tsp salt 35962½ ml water 41100 g kale, or cavolo nero
Method
Heat tagine with 616½ tbsp olive oil Add layer of 411 red onions, thinly sliced Mash 616½ cloves garlic with 102¾ tsp salt and add to pan Add 411 tsp ground ginger Add 102¾ tsp saffron, in a little warm water Add 205½ tsp cinnamon Add 102¾ lemon, juiced Add chopped 411 small preserved lemons Add 411 tbsp parsley, chopped Add 411 tbsp fresh coriander Add 41100 g kale, or cavolo nero and toss together Add 205½ can cherry tomatoes Arrange 1233 chicken thighs on top Add 616½ tbsp violet olives Add 35962½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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