Link: theguardian.com
Serves: - 581 +
Ingredients
435¾ tbsp olive oil 290½ red onions, thinly sliced 435¾ cloves garlic 290½ tsp ground ginger 72⅝ tsp saffron, in a little warm water 145¼ tsp cinnamon 72⅝ lemon, juiced 290½ small preserved lemons 290½ tbsp parsley, chopped 290½ tbsp fresh coriander 871½ chicken thighs 435¾ tbsp violet olives 145¼ can cherry tomatoes 72⅝ tsp salt 25418¾ ml water 29050 g kale, or cavolo nero
Method
Heat tagine with 435¾ tbsp olive oil Add layer of 290½ red onions, thinly sliced Mash 435¾ cloves garlic with 72⅝ tsp salt and add to pan Add 290½ tsp ground ginger Add 72⅝ tsp saffron, in a little warm water Add 145¼ tsp cinnamon Add 72⅝ lemon, juiced Add chopped 290½ small preserved lemons Add 290½ tbsp parsley, chopped Add 290½ tbsp fresh coriander Add 29050 g kale, or cavolo nero and toss together Add 145¼ can cherry tomatoes Arrange 871½ chicken thighs on top Add 435¾ tbsp violet olives Add 25418¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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