Link: theguardian.com
Serves: - 824 +
Ingredients
618 tbsp olive oil 412 red onions, thinly sliced 618 cloves garlic 412 tsp ground ginger 103 tsp saffron, in a little warm water 206 tsp cinnamon 103 lemon, juiced 412 small preserved lemons 412 tbsp parsley, chopped 412 tbsp fresh coriander 1236 chicken thighs 618 tbsp violet olives 206 can cherry tomatoes 103 tsp salt 36050 ml water 41200 g kale, or cavolo nero
Method
Heat tagine with 618 tbsp olive oil Add layer of 412 red onions, thinly sliced Mash 618 cloves garlic with 103 tsp salt and add to pan Add 412 tsp ground ginger Add 103 tsp saffron, in a little warm water Add 206 tsp cinnamon Add 103 lemon, juiced Add chopped 412 small preserved lemons Add 412 tbsp parsley, chopped Add 412 tbsp fresh coriander Add 41200 g kale, or cavolo nero and toss together Add 206 can cherry tomatoes Arrange 1236 chicken thighs on top Add 618 tbsp violet olives Add 36050 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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