Link: theguardian.com
Serves: - 533 +
Ingredients
399¾ tbsp olive oil 266½ red onions, thinly sliced 399¾ cloves garlic 266½ tsp ground ginger 66⅝ tsp saffron, in a little warm water 133¼ tsp cinnamon 66⅝ lemon, juiced 266½ small preserved lemons 266½ tbsp parsley, chopped 266½ tbsp fresh coriander 799½ chicken thighs 399¾ tbsp violet olives 133¼ can cherry tomatoes 66⅝ tsp salt 23318¾ ml water 26650 g kale, or cavolo nero
Method
Heat tagine with 399¾ tbsp olive oil Add layer of 266½ red onions, thinly sliced Mash 399¾ cloves garlic with 66⅝ tsp salt and add to pan Add 266½ tsp ground ginger Add 66⅝ tsp saffron, in a little warm water Add 133¼ tsp cinnamon Add 66⅝ lemon, juiced Add chopped 266½ small preserved lemons Add 266½ tbsp parsley, chopped Add 266½ tbsp fresh coriander Add 26650 g kale, or cavolo nero and toss together Add 133¼ can cherry tomatoes Arrange 799½ chicken thighs on top Add 399¾ tbsp violet olives Add 23318¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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