Link: theguardian.com
Serves: - 497 +
Ingredients
372¾ tbsp olive oil 248½ red onions, thinly sliced 372¾ cloves garlic 248½ tsp ground ginger 62⅛ tsp saffron, in a little warm water 124¼ tsp cinnamon 62⅛ lemon, juiced 248½ small preserved lemons 248½ tbsp parsley, chopped 248½ tbsp fresh coriander 745½ chicken thighs 372¾ tbsp violet olives 124¼ can cherry tomatoes 62⅛ tsp salt 21743¾ ml water 24850 g kale, or cavolo nero
Method
Heat tagine with 372¾ tbsp olive oil Add layer of 248½ red onions, thinly sliced Mash 372¾ cloves garlic with 62⅛ tsp salt and add to pan Add 248½ tsp ground ginger Add 62⅛ tsp saffron, in a little warm water Add 124¼ tsp cinnamon Add 62⅛ lemon, juiced Add chopped 248½ small preserved lemons Add 248½ tbsp parsley, chopped Add 248½ tbsp fresh coriander Add 24850 g kale, or cavolo nero and toss together Add 124¼ can cherry tomatoes Arrange 745½ chicken thighs on top Add 372¾ tbsp violet olives Add 21743¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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