Link: theguardian.com
Serves: - 948 +
Ingredients
711 tbsp olive oil 474 red onions, thinly sliced 711 cloves garlic 474 tsp ground ginger 118½ tsp saffron, in a little warm water 237 tsp cinnamon 118½ lemon, juiced 474 small preserved lemons 474 tbsp parsley, chopped 474 tbsp fresh coriander 1422 chicken thighs 711 tbsp violet olives 237 can cherry tomatoes 118½ tsp salt 41475 ml water 47400 g kale, or cavolo nero
Method
Heat tagine with 711 tbsp olive oil Add layer of 474 red onions, thinly sliced Mash 711 cloves garlic with 118½ tsp salt and add to pan Add 474 tsp ground ginger Add 118½ tsp saffron, in a little warm water Add 237 tsp cinnamon Add 118½ lemon, juiced Add chopped 474 small preserved lemons Add 474 tbsp parsley, chopped Add 474 tbsp fresh coriander Add 47400 g kale, or cavolo nero and toss together Add 237 can cherry tomatoes Arrange 1422 chicken thighs on top Add 711 tbsp violet olives Add 41475 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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