Link: theguardian.com
Serves: - 601 +
Ingredients
450¾ tbsp olive oil 300½ red onions, thinly sliced 450¾ cloves garlic 300½ tsp ground ginger 75⅛ tsp saffron, in a little warm water 150¼ tsp cinnamon 75⅛ lemon, juiced 300½ small preserved lemons 300½ tbsp parsley, chopped 300½ tbsp fresh coriander 901½ chicken thighs 450¾ tbsp violet olives 150¼ can cherry tomatoes 75⅛ tsp salt 26293¾ ml water 30050 g kale, or cavolo nero
Method
Heat tagine with 450¾ tbsp olive oil Add layer of 300½ red onions, thinly sliced Mash 450¾ cloves garlic with 75⅛ tsp salt and add to pan Add 300½ tsp ground ginger Add 75⅛ tsp saffron, in a little warm water Add 150¼ tsp cinnamon Add 75⅛ lemon, juiced Add chopped 300½ small preserved lemons Add 300½ tbsp parsley, chopped Add 300½ tbsp fresh coriander Add 30050 g kale, or cavolo nero and toss together Add 150¼ can cherry tomatoes Arrange 901½ chicken thighs on top Add 450¾ tbsp violet olives Add 26293¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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