Link: theguardian.com
Serves: - 599 +
Ingredients
449¼ tbsp olive oil 299½ red onions, thinly sliced 449¼ cloves garlic 299½ tsp ground ginger 74⅞ tsp saffron, in a little warm water 149¾ tsp cinnamon 74⅞ lemon, juiced 299½ small preserved lemons 299½ tbsp parsley, chopped 299½ tbsp fresh coriander 898½ chicken thighs 449¼ tbsp violet olives 149¾ can cherry tomatoes 74⅞ tsp salt 26206¼ ml water 29950 g kale, or cavolo nero
Method
Heat tagine with 449¼ tbsp olive oil Add layer of 299½ red onions, thinly sliced Mash 449¼ cloves garlic with 74⅞ tsp salt and add to pan Add 299½ tsp ground ginger Add 74⅞ tsp saffron, in a little warm water Add 149¾ tsp cinnamon Add 74⅞ lemon, juiced Add chopped 299½ small preserved lemons Add 299½ tbsp parsley, chopped Add 299½ tbsp fresh coriander Add 29950 g kale, or cavolo nero and toss together Add 149¾ can cherry tomatoes Arrange 898½ chicken thighs on top Add 449¼ tbsp violet olives Add 26206¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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