Link: theguardian.com
Serves: - 828 +
Ingredients
621 tbsp olive oil 414 red onions, thinly sliced 621 cloves garlic 414 tsp ground ginger 103½ tsp saffron, in a little warm water 207 tsp cinnamon 103½ lemon, juiced 414 small preserved lemons 414 tbsp parsley, chopped 414 tbsp fresh coriander 1242 chicken thighs 621 tbsp violet olives 207 can cherry tomatoes 103½ tsp salt 36225 ml water 41400 g kale, or cavolo nero
Method
Heat tagine with 621 tbsp olive oil Add layer of 414 red onions, thinly sliced Mash 621 cloves garlic with 103½ tsp salt and add to pan Add 414 tsp ground ginger Add 103½ tsp saffron, in a little warm water Add 207 tsp cinnamon Add 103½ lemon, juiced Add chopped 414 small preserved lemons Add 414 tbsp parsley, chopped Add 414 tbsp fresh coriander Add 41400 g kale, or cavolo nero and toss together Add 207 can cherry tomatoes Arrange 1242 chicken thighs on top Add 621 tbsp violet olives Add 36225 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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