Link: theguardian.com
Serves: - 547 +
Ingredients
410¼ tbsp olive oil 273½ red onions, thinly sliced 410¼ cloves garlic 273½ tsp ground ginger 68⅜ tsp saffron, in a little warm water 136¾ tsp cinnamon 68⅜ lemon, juiced 273½ small preserved lemons 273½ tbsp parsley, chopped 273½ tbsp fresh coriander 820½ chicken thighs 410¼ tbsp violet olives 136¾ can cherry tomatoes 68⅜ tsp salt 23931¼ ml water 27350 g kale, or cavolo nero
Method
Heat tagine with 410¼ tbsp olive oil Add layer of 273½ red onions, thinly sliced Mash 410¼ cloves garlic with 68⅜ tsp salt and add to pan Add 273½ tsp ground ginger Add 68⅜ tsp saffron, in a little warm water Add 136¾ tsp cinnamon Add 68⅜ lemon, juiced Add chopped 273½ small preserved lemons Add 273½ tbsp parsley, chopped Add 273½ tbsp fresh coriander Add 27350 g kale, or cavolo nero and toss together Add 136¾ can cherry tomatoes Arrange 820½ chicken thighs on top Add 410¼ tbsp violet olives Add 23931¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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