Link: theguardian.com
Serves: - 511 +
Ingredients
383¼ tbsp olive oil 255½ red onions, thinly sliced 383¼ cloves garlic 255½ tsp ground ginger 63⅞ tsp saffron, in a little warm water 127¾ tsp cinnamon 63⅞ lemon, juiced 255½ small preserved lemons 255½ tbsp parsley, chopped 255½ tbsp fresh coriander 766½ chicken thighs 383¼ tbsp violet olives 127¾ can cherry tomatoes 63⅞ tsp salt 22356¼ ml water 25550 g kale, or cavolo nero
Method
Heat tagine with 383¼ tbsp olive oil Add layer of 255½ red onions, thinly sliced Mash 383¼ cloves garlic with 63⅞ tsp salt and add to pan Add 255½ tsp ground ginger Add 63⅞ tsp saffron, in a little warm water Add 127¾ tsp cinnamon Add 63⅞ lemon, juiced Add chopped 255½ small preserved lemons Add 255½ tbsp parsley, chopped Add 255½ tbsp fresh coriander Add 25550 g kale, or cavolo nero and toss together Add 127¾ can cherry tomatoes Arrange 766½ chicken thighs on top Add 383¼ tbsp violet olives Add 22356¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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