Link: theguardian.com
Serves: - 910 +
Ingredients
682½ tbsp olive oil 455 red onions, thinly sliced 682½ cloves garlic 455 tsp ground ginger 113¾ tsp saffron, in a little warm water 227½ tsp cinnamon 113¾ lemon, juiced 455 small preserved lemons 455 tbsp parsley, chopped 455 tbsp fresh coriander 1365 chicken thighs 682½ tbsp violet olives 227½ can cherry tomatoes 113¾ tsp salt 39812½ ml water 45500 g kale, or cavolo nero
Method
Heat tagine with 682½ tbsp olive oil Add layer of 455 red onions, thinly sliced Mash 682½ cloves garlic with 113¾ tsp salt and add to pan Add 455 tsp ground ginger Add 113¾ tsp saffron, in a little warm water Add 227½ tsp cinnamon Add 113¾ lemon, juiced Add chopped 455 small preserved lemons Add 455 tbsp parsley, chopped Add 455 tbsp fresh coriander Add 45500 g kale, or cavolo nero and toss together Add 227½ can cherry tomatoes Arrange 1365 chicken thighs on top Add 682½ tbsp violet olives Add 39812½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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