Link: theguardian.com
Serves: - 483 +
Ingredients
362¼ tbsp olive oil 241½ red onions, thinly sliced 362¼ cloves garlic 241½ tsp ground ginger 60⅜ tsp saffron, in a little warm water 120¾ tsp cinnamon 60⅜ lemon, juiced 241½ small preserved lemons 241½ tbsp parsley, chopped 241½ tbsp fresh coriander 724½ chicken thighs 362¼ tbsp violet olives 120¾ can cherry tomatoes 60⅜ tsp salt 21131¼ ml water 24150 g kale, or cavolo nero
Method
Heat tagine with 362¼ tbsp olive oil Add layer of 241½ red onions, thinly sliced Mash 362¼ cloves garlic with 60⅜ tsp salt and add to pan Add 241½ tsp ground ginger Add 60⅜ tsp saffron, in a little warm water Add 120¾ tsp cinnamon Add 60⅜ lemon, juiced Add chopped 241½ small preserved lemons Add 241½ tbsp parsley, chopped Add 241½ tbsp fresh coriander Add 24150 g kale, or cavolo nero and toss together Add 120¾ can cherry tomatoes Arrange 724½ chicken thighs on top Add 362¼ tbsp violet olives Add 21131¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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