Link: theguardian.com
Serves: - 950 +
Ingredients
712½ tbsp olive oil 475 red onions, thinly sliced 712½ cloves garlic 475 tsp ground ginger 118¾ tsp saffron, in a little warm water 237½ tsp cinnamon 118¾ lemon, juiced 475 small preserved lemons 475 tbsp parsley, chopped 475 tbsp fresh coriander 1425 chicken thighs 712½ tbsp violet olives 237½ can cherry tomatoes 118¾ tsp salt 41562½ ml water 47500 g kale, or cavolo nero
Method
Heat tagine with 712½ tbsp olive oil Add layer of 475 red onions, thinly sliced Mash 712½ cloves garlic with 118¾ tsp salt and add to pan Add 475 tsp ground ginger Add 118¾ tsp saffron, in a little warm water Add 237½ tsp cinnamon Add 118¾ lemon, juiced Add chopped 475 small preserved lemons Add 475 tbsp parsley, chopped Add 475 tbsp fresh coriander Add 47500 g kale, or cavolo nero and toss together Add 237½ can cherry tomatoes Arrange 1425 chicken thighs on top Add 712½ tbsp violet olives Add 41562½ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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