Link: theguardian.com
Serves: - 523 +
Ingredients
392¼ tbsp olive oil 261½ red onions, thinly sliced 392¼ cloves garlic 261½ tsp ground ginger 65⅜ tsp saffron, in a little warm water 130¾ tsp cinnamon 65⅜ lemon, juiced 261½ small preserved lemons 261½ tbsp parsley, chopped 261½ tbsp fresh coriander 784½ chicken thighs 392¼ tbsp violet olives 130¾ can cherry tomatoes 65⅜ tsp salt 22881¼ ml water 26150 g kale, or cavolo nero
Method
Heat tagine with 392¼ tbsp olive oil Add layer of 261½ red onions, thinly sliced Mash 392¼ cloves garlic with 65⅜ tsp salt and add to pan Add 261½ tsp ground ginger Add 65⅜ tsp saffron, in a little warm water Add 130¾ tsp cinnamon Add 65⅜ lemon, juiced Add chopped 261½ small preserved lemons Add 261½ tbsp parsley, chopped Add 261½ tbsp fresh coriander Add 26150 g kale, or cavolo nero and toss together Add 130¾ can cherry tomatoes Arrange 784½ chicken thighs on top Add 392¼ tbsp violet olives Add 22881¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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