Link: theguardian.com
Serves: - 617 +
Ingredients
462¾ tbsp olive oil 308½ red onions, thinly sliced 462¾ cloves garlic 308½ tsp ground ginger 77⅛ tsp saffron, in a little warm water 154¼ tsp cinnamon 77⅛ lemon, juiced 308½ small preserved lemons 308½ tbsp parsley, chopped 308½ tbsp fresh coriander 925½ chicken thighs 462¾ tbsp violet olives 154¼ can cherry tomatoes 77⅛ tsp salt 26993¾ ml water 30850 g kale, or cavolo nero
Method
Heat tagine with 462¾ tbsp olive oil Add layer of 308½ red onions, thinly sliced Mash 462¾ cloves garlic with 77⅛ tsp salt and add to pan Add 308½ tsp ground ginger Add 77⅛ tsp saffron, in a little warm water Add 154¼ tsp cinnamon Add 77⅛ lemon, juiced Add chopped 308½ small preserved lemons Add 308½ tbsp parsley, chopped Add 308½ tbsp fresh coriander Add 30850 g kale, or cavolo nero and toss together Add 154¼ can cherry tomatoes Arrange 925½ chicken thighs on top Add 462¾ tbsp violet olives Add 26993¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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