Link: theguardian.com
Serves: - 561 +
Ingredients
420¾ tbsp olive oil 280½ red onions, thinly sliced 420¾ cloves garlic 280½ tsp ground ginger 70⅛ tsp saffron, in a little warm water 140¼ tsp cinnamon 70⅛ lemon, juiced 280½ small preserved lemons 280½ tbsp parsley, chopped 280½ tbsp fresh coriander 841½ chicken thighs 420¾ tbsp violet olives 140¼ can cherry tomatoes 70⅛ tsp salt 24543¾ ml water 28050 g kale, or cavolo nero
Method
Heat tagine with 420¾ tbsp olive oil Add layer of 280½ red onions, thinly sliced Mash 420¾ cloves garlic with 70⅛ tsp salt and add to pan Add 280½ tsp ground ginger Add 70⅛ tsp saffron, in a little warm water Add 140¼ tsp cinnamon Add 70⅛ lemon, juiced Add chopped 280½ small preserved lemons Add 280½ tbsp parsley, chopped Add 280½ tbsp fresh coriander Add 28050 g kale, or cavolo nero and toss together Add 140¼ can cherry tomatoes Arrange 841½ chicken thighs on top Add 420¾ tbsp violet olives Add 24543¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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