Link: theguardian.com
Serves: - 503 +
Ingredients
377¼ tbsp olive oil 251½ red onions, thinly sliced 377¼ cloves garlic 251½ tsp ground ginger 62⅞ tsp saffron, in a little warm water 125¾ tsp cinnamon 62⅞ lemon, juiced 251½ small preserved lemons 251½ tbsp parsley, chopped 251½ tbsp fresh coriander 754½ chicken thighs 377¼ tbsp violet olives 125¾ can cherry tomatoes 62⅞ tsp salt 22006¼ ml water 25150 g kale, or cavolo nero
Method
Heat tagine with 377¼ tbsp olive oil Add layer of 251½ red onions, thinly sliced Mash 377¼ cloves garlic with 62⅞ tsp salt and add to pan Add 251½ tsp ground ginger Add 62⅞ tsp saffron, in a little warm water Add 125¾ tsp cinnamon Add 62⅞ lemon, juiced Add chopped 251½ small preserved lemons Add 251½ tbsp parsley, chopped Add 251½ tbsp fresh coriander Add 25150 g kale, or cavolo nero and toss together Add 125¾ can cherry tomatoes Arrange 754½ chicken thighs on top Add 377¼ tbsp violet olives Add 22006¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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