Link: theguardian.com
Serves: - 567 +
Ingredients
425¼ tbsp olive oil 283½ red onions, thinly sliced 425¼ cloves garlic 283½ tsp ground ginger 70⅞ tsp saffron, in a little warm water 141¾ tsp cinnamon 70⅞ lemon, juiced 283½ small preserved lemons 283½ tbsp parsley, chopped 283½ tbsp fresh coriander 850½ chicken thighs 425¼ tbsp violet olives 141¾ can cherry tomatoes 70⅞ tsp salt 24806¼ ml water 28350 g kale, or cavolo nero
Method
Heat tagine with 425¼ tbsp olive oil Add layer of 283½ red onions, thinly sliced Mash 425¼ cloves garlic with 70⅞ tsp salt and add to pan Add 283½ tsp ground ginger Add 70⅞ tsp saffron, in a little warm water Add 141¾ tsp cinnamon Add 70⅞ lemon, juiced Add chopped 283½ small preserved lemons Add 283½ tbsp parsley, chopped Add 283½ tbsp fresh coriander Add 28350 g kale, or cavolo nero and toss together Add 141¾ can cherry tomatoes Arrange 850½ chicken thighs on top Add 425¼ tbsp violet olives Add 24806¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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