Link: theguardian.com
Serves: - 904 +
Ingredients
678 tbsp olive oil 452 red onions, thinly sliced 678 cloves garlic 452 tsp ground ginger 113 tsp saffron, in a little warm water 226 tsp cinnamon 113 lemon, juiced 452 small preserved lemons 452 tbsp parsley, chopped 452 tbsp fresh coriander 1356 chicken thighs 678 tbsp violet olives 226 can cherry tomatoes 113 tsp salt 39550 ml water 45200 g kale, or cavolo nero
Method
Heat tagine with 678 tbsp olive oil Add layer of 452 red onions, thinly sliced Mash 678 cloves garlic with 113 tsp salt and add to pan Add 452 tsp ground ginger Add 113 tsp saffron, in a little warm water Add 226 tsp cinnamon Add 113 lemon, juiced Add chopped 452 small preserved lemons Add 452 tbsp parsley, chopped Add 452 tbsp fresh coriander Add 45200 g kale, or cavolo nero and toss together Add 226 can cherry tomatoes Arrange 1356 chicken thighs on top Add 678 tbsp violet olives Add 39550 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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