Link: theguardian.com
Serves: - 505 +
Ingredients
378¾ tbsp olive oil 252½ red onions, thinly sliced 378¾ cloves garlic 252½ tsp ground ginger 63⅛ tsp saffron, in a little warm water 126¼ tsp cinnamon 63⅛ lemon, juiced 252½ small preserved lemons 252½ tbsp parsley, chopped 252½ tbsp fresh coriander 757½ chicken thighs 378¾ tbsp violet olives 126¼ can cherry tomatoes 63⅛ tsp salt 22093¾ ml water 25250 g kale, or cavolo nero
Method
Heat tagine with 378¾ tbsp olive oil Add layer of 252½ red onions, thinly sliced Mash 378¾ cloves garlic with 63⅛ tsp salt and add to pan Add 252½ tsp ground ginger Add 63⅛ tsp saffron, in a little warm water Add 126¼ tsp cinnamon Add 63⅛ lemon, juiced Add chopped 252½ small preserved lemons Add 252½ tbsp parsley, chopped Add 252½ tbsp fresh coriander Add 25250 g kale, or cavolo nero and toss together Add 126¼ can cherry tomatoes Arrange 757½ chicken thighs on top Add 378¾ tbsp violet olives Add 22093¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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