Link: theguardian.com
Serves: - 830 +
Ingredients
622½ tbsp olive oil 415 red onions, thinly sliced 622½ cloves garlic 415 tsp ground ginger 103¾ tsp saffron, in a little warm water 207½ tsp cinnamon 103¾ lemon, juiced 415 small preserved lemons 415 tbsp parsley, chopped 415 tbsp fresh coriander 1245 chicken thighs 622½ tbsp violet olives 207½ can cherry tomatoes 103¾ tsp salt 36312½ ml water 41500 g kale, or cavolo nero
Method
Heat tagine with 622½ tbsp olive oil Add layer of 415 red onions, thinly sliced Mash 622½ cloves garlic with 103¾ tsp salt and add to pan Add 415 tsp ground ginger Add 103¾ tsp saffron, in a little warm water Add 207½ tsp cinnamon Add 103¾ lemon, juiced Add chopped 415 small preserved lemons Add 415 tbsp parsley, chopped Add 415 tbsp fresh coriander Add 41500 g kale, or cavolo nero and toss together Add 207½ can cherry tomatoes Arrange 1245 chicken thighs on top Add 622½ tbsp violet olives Add 36312½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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