Link: theguardian.com
Serves: - 589 +
Ingredients
441¾ tbsp olive oil 294½ red onions, thinly sliced 441¾ cloves garlic 294½ tsp ground ginger 73⅝ tsp saffron, in a little warm water 147¼ tsp cinnamon 73⅝ lemon, juiced 294½ small preserved lemons 294½ tbsp parsley, chopped 294½ tbsp fresh coriander 883½ chicken thighs 441¾ tbsp violet olives 147¼ can cherry tomatoes 73⅝ tsp salt 25768¾ ml water 29450 g kale, or cavolo nero
Method
Heat tagine with 441¾ tbsp olive oil Add layer of 294½ red onions, thinly sliced Mash 441¾ cloves garlic with 73⅝ tsp salt and add to pan Add 294½ tsp ground ginger Add 73⅝ tsp saffron, in a little warm water Add 147¼ tsp cinnamon Add 73⅝ lemon, juiced Add chopped 294½ small preserved lemons Add 294½ tbsp parsley, chopped Add 294½ tbsp fresh coriander Add 29450 g kale, or cavolo nero and toss together Add 147¼ can cherry tomatoes Arrange 883½ chicken thighs on top Add 441¾ tbsp violet olives Add 25768¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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