Link: theguardian.com
Serves: - 607 +
Ingredients
455¼ tbsp olive oil 303½ red onions, thinly sliced 455¼ cloves garlic 303½ tsp ground ginger 75⅞ tsp saffron, in a little warm water 151¾ tsp cinnamon 75⅞ lemon, juiced 303½ small preserved lemons 303½ tbsp parsley, chopped 303½ tbsp fresh coriander 910½ chicken thighs 455¼ tbsp violet olives 151¾ can cherry tomatoes 75⅞ tsp salt 26556¼ ml water 30350 g kale, or cavolo nero
Method
Heat tagine with 455¼ tbsp olive oil Add layer of 303½ red onions, thinly sliced Mash 455¼ cloves garlic with 75⅞ tsp salt and add to pan Add 303½ tsp ground ginger Add 75⅞ tsp saffron, in a little warm water Add 151¾ tsp cinnamon Add 75⅞ lemon, juiced Add chopped 303½ small preserved lemons Add 303½ tbsp parsley, chopped Add 303½ tbsp fresh coriander Add 30350 g kale, or cavolo nero and toss together Add 151¾ can cherry tomatoes Arrange 910½ chicken thighs on top Add 455¼ tbsp violet olives Add 26556¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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