Link: theguardian.com
Serves: - 531 +
Ingredients
398¼ tbsp olive oil 265½ red onions, thinly sliced 398¼ cloves garlic 265½ tsp ground ginger 66⅜ tsp saffron, in a little warm water 132¾ tsp cinnamon 66⅜ lemon, juiced 265½ small preserved lemons 265½ tbsp parsley, chopped 265½ tbsp fresh coriander 796½ chicken thighs 398¼ tbsp violet olives 132¾ can cherry tomatoes 66⅜ tsp salt 23231¼ ml water 26550 g kale, or cavolo nero
Method
Heat tagine with 398¼ tbsp olive oil Add layer of 265½ red onions, thinly sliced Mash 398¼ cloves garlic with 66⅜ tsp salt and add to pan Add 265½ tsp ground ginger Add 66⅜ tsp saffron, in a little warm water Add 132¾ tsp cinnamon Add 66⅜ lemon, juiced Add chopped 265½ small preserved lemons Add 265½ tbsp parsley, chopped Add 265½ tbsp fresh coriander Add 26550 g kale, or cavolo nero and toss together Add 132¾ can cherry tomatoes Arrange 796½ chicken thighs on top Add 398¼ tbsp violet olives Add 23231¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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