Link: theguardian.com
Serves: - 555 +
Ingredients
416¼ tbsp olive oil 277½ red onions, thinly sliced 416¼ cloves garlic 277½ tsp ground ginger 69⅜ tsp saffron, in a little warm water 138¾ tsp cinnamon 69⅜ lemon, juiced 277½ small preserved lemons 277½ tbsp parsley, chopped 277½ tbsp fresh coriander 832½ chicken thighs 416¼ tbsp violet olives 138¾ can cherry tomatoes 69⅜ tsp salt 24281¼ ml water 27750 g kale, or cavolo nero
Method
Heat tagine with 416¼ tbsp olive oil Add layer of 277½ red onions, thinly sliced Mash 416¼ cloves garlic with 69⅜ tsp salt and add to pan Add 277½ tsp ground ginger Add 69⅜ tsp saffron, in a little warm water Add 138¾ tsp cinnamon Add 69⅜ lemon, juiced Add chopped 277½ small preserved lemons Add 277½ tbsp parsley, chopped Add 277½ tbsp fresh coriander Add 27750 g kale, or cavolo nero and toss together Add 138¾ can cherry tomatoes Arrange 832½ chicken thighs on top Add 416¼ tbsp violet olives Add 24281¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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