Link: theguardian.com
Serves: - 579 +
Ingredients
434¼ tbsp olive oil 289½ red onions, thinly sliced 434¼ cloves garlic 289½ tsp ground ginger 72⅜ tsp saffron, in a little warm water 144¾ tsp cinnamon 72⅜ lemon, juiced 289½ small preserved lemons 289½ tbsp parsley, chopped 289½ tbsp fresh coriander 868½ chicken thighs 434¼ tbsp violet olives 144¾ can cherry tomatoes 72⅜ tsp salt 25331¼ ml water 28950 g kale, or cavolo nero
Method
Heat tagine with 434¼ tbsp olive oil Add layer of 289½ red onions, thinly sliced Mash 434¼ cloves garlic with 72⅜ tsp salt and add to pan Add 289½ tsp ground ginger Add 72⅜ tsp saffron, in a little warm water Add 144¾ tsp cinnamon Add 72⅜ lemon, juiced Add chopped 289½ small preserved lemons Add 289½ tbsp parsley, chopped Add 289½ tbsp fresh coriander Add 28950 g kale, or cavolo nero and toss together Add 144¾ can cherry tomatoes Arrange 868½ chicken thighs on top Add 434¼ tbsp violet olives Add 25331¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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