Link: theguardian.com
Serves: - 509 +
Ingredients
381¾ tbsp olive oil 254½ red onions, thinly sliced 381¾ cloves garlic 254½ tsp ground ginger 63⅝ tsp saffron, in a little warm water 127¼ tsp cinnamon 63⅝ lemon, juiced 254½ small preserved lemons 254½ tbsp parsley, chopped 254½ tbsp fresh coriander 763½ chicken thighs 381¾ tbsp violet olives 127¼ can cherry tomatoes 63⅝ tsp salt 22268¾ ml water 25450 g kale, or cavolo nero
Method
Heat tagine with 381¾ tbsp olive oil Add layer of 254½ red onions, thinly sliced Mash 381¾ cloves garlic with 63⅝ tsp salt and add to pan Add 254½ tsp ground ginger Add 63⅝ tsp saffron, in a little warm water Add 127¼ tsp cinnamon Add 63⅝ lemon, juiced Add chopped 254½ small preserved lemons Add 254½ tbsp parsley, chopped Add 254½ tbsp fresh coriander Add 25450 g kale, or cavolo nero and toss together Add 127¼ can cherry tomatoes Arrange 763½ chicken thighs on top Add 381¾ tbsp violet olives Add 22268¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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