Link: theguardian.com
Serves: - 968 +
Ingredients
726 tbsp olive oil 484 red onions, thinly sliced 726 cloves garlic 484 tsp ground ginger 121 tsp saffron, in a little warm water 242 tsp cinnamon 121 lemon, juiced 484 small preserved lemons 484 tbsp parsley, chopped 484 tbsp fresh coriander 1452 chicken thighs 726 tbsp violet olives 242 can cherry tomatoes 121 tsp salt 42350 ml water 48400 g kale, or cavolo nero
Method
Heat tagine with 726 tbsp olive oil Add layer of 484 red onions, thinly sliced Mash 726 cloves garlic with 121 tsp salt and add to pan Add 484 tsp ground ginger Add 121 tsp saffron, in a little warm water Add 242 tsp cinnamon Add 121 lemon, juiced Add chopped 484 small preserved lemons Add 484 tbsp parsley, chopped Add 484 tbsp fresh coriander Add 48400 g kale, or cavolo nero and toss together Add 242 can cherry tomatoes Arrange 1452 chicken thighs on top Add 726 tbsp violet olives Add 42350 ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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