Link: theguardian.com
Serves: - 539 +
Ingredients
404¼ tbsp olive oil 269½ red onions, thinly sliced 404¼ cloves garlic 269½ tsp ground ginger 67⅜ tsp saffron, in a little warm water 134¾ tsp cinnamon 67⅜ lemon, juiced 269½ small preserved lemons 269½ tbsp parsley, chopped 269½ tbsp fresh coriander 808½ chicken thighs 404¼ tbsp violet olives 134¾ can cherry tomatoes 67⅜ tsp salt 23581¼ ml water 26950 g kale, or cavolo nero
Method
Heat tagine with 404¼ tbsp olive oil Add layer of 269½ red onions, thinly sliced Mash 404¼ cloves garlic with 67⅜ tsp salt and add to pan Add 269½ tsp ground ginger Add 67⅜ tsp saffron, in a little warm water Add 134¾ tsp cinnamon Add 67⅜ lemon, juiced Add chopped 269½ small preserved lemons Add 269½ tbsp parsley, chopped Add 269½ tbsp fresh coriander Add 26950 g kale, or cavolo nero and toss together Add 134¾ can cherry tomatoes Arrange 808½ chicken thighs on top Add 404¼ tbsp violet olives Add 23581¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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