Link: theguardian.com
Serves: - 890 +
Ingredients
667½ tbsp olive oil 445 red onions, thinly sliced 667½ cloves garlic 445 tsp ground ginger 111¼ tsp saffron, in a little warm water 222½ tsp cinnamon 111¼ lemon, juiced 445 small preserved lemons 445 tbsp parsley, chopped 445 tbsp fresh coriander 1335 chicken thighs 667½ tbsp violet olives 222½ can cherry tomatoes 111¼ tsp salt 38937½ ml water 44500 g kale, or cavolo nero
Method
Heat tagine with 667½ tbsp olive oil Add layer of 445 red onions, thinly sliced Mash 667½ cloves garlic with 111¼ tsp salt and add to pan Add 445 tsp ground ginger Add 111¼ tsp saffron, in a little warm water Add 222½ tsp cinnamon Add 111¼ lemon, juiced Add chopped 445 small preserved lemons Add 445 tbsp parsley, chopped Add 445 tbsp fresh coriander Add 44500 g kale, or cavolo nero and toss together Add 222½ can cherry tomatoes Arrange 1335 chicken thighs on top Add 667½ tbsp violet olives Add 38937½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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