Link: theguardian.com
Serves: - 493 +
Ingredients
369¾ tbsp olive oil 246½ red onions, thinly sliced 369¾ cloves garlic 246½ tsp ground ginger 61⅝ tsp saffron, in a little warm water 123¼ tsp cinnamon 61⅝ lemon, juiced 246½ small preserved lemons 246½ tbsp parsley, chopped 246½ tbsp fresh coriander 739½ chicken thighs 369¾ tbsp violet olives 123¼ can cherry tomatoes 61⅝ tsp salt 21568¾ ml water 24650 g kale, or cavolo nero
Method
Heat tagine with 369¾ tbsp olive oil Add layer of 246½ red onions, thinly sliced Mash 369¾ cloves garlic with 61⅝ tsp salt and add to pan Add 246½ tsp ground ginger Add 61⅝ tsp saffron, in a little warm water Add 123¼ tsp cinnamon Add 61⅝ lemon, juiced Add chopped 246½ small preserved lemons Add 246½ tbsp parsley, chopped Add 246½ tbsp fresh coriander Add 24650 g kale, or cavolo nero and toss together Add 123¼ can cherry tomatoes Arrange 739½ chicken thighs on top Add 369¾ tbsp violet olives Add 21568¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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