Link: theguardian.com
Serves: - 491 +
Ingredients
368¼ tbsp olive oil 245½ red onions, thinly sliced 368¼ cloves garlic 245½ tsp ground ginger 61⅜ tsp saffron, in a little warm water 122¾ tsp cinnamon 61⅜ lemon, juiced 245½ small preserved lemons 245½ tbsp parsley, chopped 245½ tbsp fresh coriander 736½ chicken thighs 368¼ tbsp violet olives 122¾ can cherry tomatoes 61⅜ tsp salt 21481¼ ml water 24550 g kale, or cavolo nero
Method
Heat tagine with 368¼ tbsp olive oil Add layer of 245½ red onions, thinly sliced Mash 368¼ cloves garlic with 61⅜ tsp salt and add to pan Add 245½ tsp ground ginger Add 61⅜ tsp saffron, in a little warm water Add 122¾ tsp cinnamon Add 61⅜ lemon, juiced Add chopped 245½ small preserved lemons Add 245½ tbsp parsley, chopped Add 245½ tbsp fresh coriander Add 24550 g kale, or cavolo nero and toss together Add 122¾ can cherry tomatoes Arrange 736½ chicken thighs on top Add 368¼ tbsp violet olives Add 21481¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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