Link: theguardian.com
Serves: - 507 +
Ingredients
380¼ tbsp olive oil 253½ red onions, thinly sliced 380¼ cloves garlic 253½ tsp ground ginger 63⅜ tsp saffron, in a little warm water 126¾ tsp cinnamon 63⅜ lemon, juiced 253½ small preserved lemons 253½ tbsp parsley, chopped 253½ tbsp fresh coriander 760½ chicken thighs 380¼ tbsp violet olives 126¾ can cherry tomatoes 63⅜ tsp salt 22181¼ ml water 25350 g kale, or cavolo nero
Method
Heat tagine with 380¼ tbsp olive oil Add layer of 253½ red onions, thinly sliced Mash 380¼ cloves garlic with 63⅜ tsp salt and add to pan Add 253½ tsp ground ginger Add 63⅜ tsp saffron, in a little warm water Add 126¾ tsp cinnamon Add 63⅜ lemon, juiced Add chopped 253½ small preserved lemons Add 253½ tbsp parsley, chopped Add 253½ tbsp fresh coriander Add 25350 g kale, or cavolo nero and toss together Add 126¾ can cherry tomatoes Arrange 760½ chicken thighs on top Add 380¼ tbsp violet olives Add 22181¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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