Link: theguardian.com
Serves: - 605 +
Ingredients
453¾ tbsp olive oil 302½ red onions, thinly sliced 453¾ cloves garlic 302½ tsp ground ginger 75⅝ tsp saffron, in a little warm water 151¼ tsp cinnamon 75⅝ lemon, juiced 302½ small preserved lemons 302½ tbsp parsley, chopped 302½ tbsp fresh coriander 907½ chicken thighs 453¾ tbsp violet olives 151¼ can cherry tomatoes 75⅝ tsp salt 26468¾ ml water 30250 g kale, or cavolo nero
Method
Heat tagine with 453¾ tbsp olive oil Add layer of 302½ red onions, thinly sliced Mash 453¾ cloves garlic with 75⅝ tsp salt and add to pan Add 302½ tsp ground ginger Add 75⅝ tsp saffron, in a little warm water Add 151¼ tsp cinnamon Add 75⅝ lemon, juiced Add chopped 302½ small preserved lemons Add 302½ tbsp parsley, chopped Add 302½ tbsp fresh coriander Add 30250 g kale, or cavolo nero and toss together Add 151¼ can cherry tomatoes Arrange 907½ chicken thighs on top Add 453¾ tbsp violet olives Add 26468¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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