Link: theguardian.com
Serves: - 559 +
Ingredients
419¼ tbsp olive oil 279½ red onions, thinly sliced 419¼ cloves garlic 279½ tsp ground ginger 69⅞ tsp saffron, in a little warm water 139¾ tsp cinnamon 69⅞ lemon, juiced 279½ small preserved lemons 279½ tbsp parsley, chopped 279½ tbsp fresh coriander 838½ chicken thighs 419¼ tbsp violet olives 139¾ can cherry tomatoes 69⅞ tsp salt 24456¼ ml water 27950 g kale, or cavolo nero
Method
Heat tagine with 419¼ tbsp olive oil Add layer of 279½ red onions, thinly sliced Mash 419¼ cloves garlic with 69⅞ tsp salt and add to pan Add 279½ tsp ground ginger Add 69⅞ tsp saffron, in a little warm water Add 139¾ tsp cinnamon Add 69⅞ lemon, juiced Add chopped 279½ small preserved lemons Add 279½ tbsp parsley, chopped Add 279½ tbsp fresh coriander Add 27950 g kale, or cavolo nero and toss together Add 139¾ can cherry tomatoes Arrange 838½ chicken thighs on top Add 419¼ tbsp violet olives Add 24456¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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