Link: theguardian.com
Serves: - 527 +
Ingredients
395¼ tbsp olive oil 263½ red onions, thinly sliced 395¼ cloves garlic 263½ tsp ground ginger 65⅞ tsp saffron, in a little warm water 131¾ tsp cinnamon 65⅞ lemon, juiced 263½ small preserved lemons 263½ tbsp parsley, chopped 263½ tbsp fresh coriander 790½ chicken thighs 395¼ tbsp violet olives 131¾ can cherry tomatoes 65⅞ tsp salt 23056¼ ml water 26350 g kale, or cavolo nero
Method
Heat tagine with 395¼ tbsp olive oil Add layer of 263½ red onions, thinly sliced Mash 395¼ cloves garlic with 65⅞ tsp salt and add to pan Add 263½ tsp ground ginger Add 65⅞ tsp saffron, in a little warm water Add 131¾ tsp cinnamon Add 65⅞ lemon, juiced Add chopped 263½ small preserved lemons Add 263½ tbsp parsley, chopped Add 263½ tbsp fresh coriander Add 26350 g kale, or cavolo nero and toss together Add 131¾ can cherry tomatoes Arrange 790½ chicken thighs on top Add 395¼ tbsp violet olives Add 23056¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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