Link: theguardian.com
Serves: - 577 +
Ingredients
432¾ tbsp olive oil 288½ red onions, thinly sliced 432¾ cloves garlic 288½ tsp ground ginger 72⅛ tsp saffron, in a little warm water 144¼ tsp cinnamon 72⅛ lemon, juiced 288½ small preserved lemons 288½ tbsp parsley, chopped 288½ tbsp fresh coriander 865½ chicken thighs 432¾ tbsp violet olives 144¼ can cherry tomatoes 72⅛ tsp salt 25243¾ ml water 28850 g kale, or cavolo nero
Method
Heat tagine with 432¾ tbsp olive oil Add layer of 288½ red onions, thinly sliced Mash 432¾ cloves garlic with 72⅛ tsp salt and add to pan Add 288½ tsp ground ginger Add 72⅛ tsp saffron, in a little warm water Add 144¼ tsp cinnamon Add 72⅛ lemon, juiced Add chopped 288½ small preserved lemons Add 288½ tbsp parsley, chopped Add 288½ tbsp fresh coriander Add 28850 g kale, or cavolo nero and toss together Add 144¼ can cherry tomatoes Arrange 865½ chicken thighs on top Add 432¾ tbsp violet olives Add 25243¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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