Link: theguardian.com
Serves: - 583 +
Ingredients
437¼ tbsp olive oil 291½ red onions, thinly sliced 437¼ cloves garlic 291½ tsp ground ginger 72⅞ tsp saffron, in a little warm water 145¾ tsp cinnamon 72⅞ lemon, juiced 291½ small preserved lemons 291½ tbsp parsley, chopped 291½ tbsp fresh coriander 874½ chicken thighs 437¼ tbsp violet olives 145¾ can cherry tomatoes 72⅞ tsp salt 25506¼ ml water 29150 g kale, or cavolo nero
Method
Heat tagine with 437¼ tbsp olive oil Add layer of 291½ red onions, thinly sliced Mash 437¼ cloves garlic with 72⅞ tsp salt and add to pan Add 291½ tsp ground ginger Add 72⅞ tsp saffron, in a little warm water Add 145¾ tsp cinnamon Add 72⅞ lemon, juiced Add chopped 291½ small preserved lemons Add 291½ tbsp parsley, chopped Add 291½ tbsp fresh coriander Add 29150 g kale, or cavolo nero and toss together Add 145¾ can cherry tomatoes Arrange 874½ chicken thighs on top Add 437¼ tbsp violet olives Add 25506¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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