Link: theguardian.com
Serves: - 487 +
Ingredients
365¼ tbsp olive oil 243½ red onions, thinly sliced 365¼ cloves garlic 243½ tsp ground ginger 60⅞ tsp saffron, in a little warm water 121¾ tsp cinnamon 60⅞ lemon, juiced 243½ small preserved lemons 243½ tbsp parsley, chopped 243½ tbsp fresh coriander 730½ chicken thighs 365¼ tbsp violet olives 121¾ can cherry tomatoes 60⅞ tsp salt 21306¼ ml water 24350 g kale, or cavolo nero
Method
Heat tagine with 365¼ tbsp olive oil Add layer of 243½ red onions, thinly sliced Mash 365¼ cloves garlic with 60⅞ tsp salt and add to pan Add 243½ tsp ground ginger Add 60⅞ tsp saffron, in a little warm water Add 121¾ tsp cinnamon Add 60⅞ lemon, juiced Add chopped 243½ small preserved lemons Add 243½ tbsp parsley, chopped Add 243½ tbsp fresh coriander Add 24350 g kale, or cavolo nero and toss together Add 121¾ can cherry tomatoes Arrange 730½ chicken thighs on top Add 365¼ tbsp violet olives Add 21306¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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