Link: theguardian.com
Serves: - 593 +
Ingredients
444¾ tbsp olive oil 296½ red onions, thinly sliced 444¾ cloves garlic 296½ tsp ground ginger 74⅛ tsp saffron, in a little warm water 148¼ tsp cinnamon 74⅛ lemon, juiced 296½ small preserved lemons 296½ tbsp parsley, chopped 296½ tbsp fresh coriander 889½ chicken thighs 444¾ tbsp violet olives 148¼ can cherry tomatoes 74⅛ tsp salt 25943¾ ml water 29650 g kale, or cavolo nero
Method
Heat tagine with 444¾ tbsp olive oil Add layer of 296½ red onions, thinly sliced Mash 444¾ cloves garlic with 74⅛ tsp salt and add to pan Add 296½ tsp ground ginger Add 74⅛ tsp saffron, in a little warm water Add 148¼ tsp cinnamon Add 74⅛ lemon, juiced Add chopped 296½ small preserved lemons Add 296½ tbsp parsley, chopped Add 296½ tbsp fresh coriander Add 29650 g kale, or cavolo nero and toss together Add 148¼ can cherry tomatoes Arrange 889½ chicken thighs on top Add 444¾ tbsp violet olives Add 25943¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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