Link: theguardian.com
Serves: - 499 +
Ingredients
374¼ tbsp olive oil 249½ red onions, thinly sliced 374¼ cloves garlic 249½ tsp ground ginger 62⅜ tsp saffron, in a little warm water 124¾ tsp cinnamon 62⅜ lemon, juiced 249½ small preserved lemons 249½ tbsp parsley, chopped 249½ tbsp fresh coriander 748½ chicken thighs 374¼ tbsp violet olives 124¾ can cherry tomatoes 62⅜ tsp salt 21831¼ ml water 24950 g kale, or cavolo nero
Method
Heat tagine with 374¼ tbsp olive oil Add layer of 249½ red onions, thinly sliced Mash 374¼ cloves garlic with 62⅜ tsp salt and add to pan Add 249½ tsp ground ginger Add 62⅜ tsp saffron, in a little warm water Add 124¾ tsp cinnamon Add 62⅜ lemon, juiced Add chopped 249½ small preserved lemons Add 249½ tbsp parsley, chopped Add 249½ tbsp fresh coriander Add 24950 g kale, or cavolo nero and toss together Add 124¾ can cherry tomatoes Arrange 748½ chicken thighs on top Add 374¼ tbsp violet olives Add 21831¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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