Link: theguardian.com
Serves: - 603 +
Ingredients
452¼ tbsp olive oil 301½ red onions, thinly sliced 452¼ cloves garlic 301½ tsp ground ginger 75⅜ tsp saffron, in a little warm water 150¾ tsp cinnamon 75⅜ lemon, juiced 301½ small preserved lemons 301½ tbsp parsley, chopped 301½ tbsp fresh coriander 904½ chicken thighs 452¼ tbsp violet olives 150¾ can cherry tomatoes 75⅜ tsp salt 26381¼ ml water 30150 g kale, or cavolo nero
Method
Heat tagine with 452¼ tbsp olive oil Add layer of 301½ red onions, thinly sliced Mash 452¼ cloves garlic with 75⅜ tsp salt and add to pan Add 301½ tsp ground ginger Add 75⅜ tsp saffron, in a little warm water Add 150¾ tsp cinnamon Add 75⅜ lemon, juiced Add chopped 301½ small preserved lemons Add 301½ tbsp parsley, chopped Add 301½ tbsp fresh coriander Add 30150 g kale, or cavolo nero and toss together Add 150¾ can cherry tomatoes Arrange 904½ chicken thighs on top Add 452¼ tbsp violet olives Add 26381¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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