Link: theguardian.com
Serves: - 619 +
Ingredients
464¼ tbsp olive oil 309½ red onions, thinly sliced 464¼ cloves garlic 309½ tsp ground ginger 77⅜ tsp saffron, in a little warm water 154¾ tsp cinnamon 77⅜ lemon, juiced 309½ small preserved lemons 309½ tbsp parsley, chopped 309½ tbsp fresh coriander 928½ chicken thighs 464¼ tbsp violet olives 154¾ can cherry tomatoes 77⅜ tsp salt 27081¼ ml water 30950 g kale, or cavolo nero
Method
Heat tagine with 464¼ tbsp olive oil Add layer of 309½ red onions, thinly sliced Mash 464¼ cloves garlic with 77⅜ tsp salt and add to pan Add 309½ tsp ground ginger Add 77⅜ tsp saffron, in a little warm water Add 154¾ tsp cinnamon Add 77⅜ lemon, juiced Add chopped 309½ small preserved lemons Add 309½ tbsp parsley, chopped Add 309½ tbsp fresh coriander Add 30950 g kale, or cavolo nero and toss together Add 154¾ can cherry tomatoes Arrange 928½ chicken thighs on top Add 464¼ tbsp violet olives Add 27081¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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