Link: theguardian.com
Serves: - 485 +
Ingredients
363¾ tbsp olive oil 242½ red onions, thinly sliced 363¾ cloves garlic 242½ tsp ground ginger 60⅝ tsp saffron, in a little warm water 121¼ tsp cinnamon 60⅝ lemon, juiced 242½ small preserved lemons 242½ tbsp parsley, chopped 242½ tbsp fresh coriander 727½ chicken thighs 363¾ tbsp violet olives 121¼ can cherry tomatoes 60⅝ tsp salt 21218¾ ml water 24250 g kale, or cavolo nero
Method
Heat tagine with 363¾ tbsp olive oil Add layer of 242½ red onions, thinly sliced Mash 363¾ cloves garlic with 60⅝ tsp salt and add to pan Add 242½ tsp ground ginger Add 60⅝ tsp saffron, in a little warm water Add 121¼ tsp cinnamon Add 60⅝ lemon, juiced Add chopped 242½ small preserved lemons Add 242½ tbsp parsley, chopped Add 242½ tbsp fresh coriander Add 24250 g kale, or cavolo nero and toss together Add 121¼ can cherry tomatoes Arrange 727½ chicken thighs on top Add 363¾ tbsp violet olives Add 21218¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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