Link: theguardian.com
Serves: - 587 +
Ingredients
440¼ tbsp olive oil 293½ red onions, thinly sliced 440¼ cloves garlic 293½ tsp ground ginger 73⅜ tsp saffron, in a little warm water 146¾ tsp cinnamon 73⅜ lemon, juiced 293½ small preserved lemons 293½ tbsp parsley, chopped 293½ tbsp fresh coriander 880½ chicken thighs 440¼ tbsp violet olives 146¾ can cherry tomatoes 73⅜ tsp salt 25681¼ ml water 29350 g kale, or cavolo nero
Method
Heat tagine with 440¼ tbsp olive oil Add layer of 293½ red onions, thinly sliced Mash 440¼ cloves garlic with 73⅜ tsp salt and add to pan Add 293½ tsp ground ginger Add 73⅜ tsp saffron, in a little warm water Add 146¾ tsp cinnamon Add 73⅜ lemon, juiced Add chopped 293½ small preserved lemons Add 293½ tbsp parsley, chopped Add 293½ tbsp fresh coriander Add 29350 g kale, or cavolo nero and toss together Add 146¾ can cherry tomatoes Arrange 880½ chicken thighs on top Add 440¼ tbsp violet olives Add 25681¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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