Link: theguardian.com
Serves: - 621 +
Ingredients
465¾ tbsp olive oil 310½ red onions, thinly sliced 465¾ cloves garlic 310½ tsp ground ginger 77⅝ tsp saffron, in a little warm water 155¼ tsp cinnamon 77⅝ lemon, juiced 310½ small preserved lemons 310½ tbsp parsley, chopped 310½ tbsp fresh coriander 931½ chicken thighs 465¾ tbsp violet olives 155¼ can cherry tomatoes 77⅝ tsp salt 27168¾ ml water 31050 g kale, or cavolo nero
Method
Heat tagine with 465¾ tbsp olive oil Add layer of 310½ red onions, thinly sliced Mash 465¾ cloves garlic with 77⅝ tsp salt and add to pan Add 310½ tsp ground ginger Add 77⅝ tsp saffron, in a little warm water Add 155¼ tsp cinnamon Add 77⅝ lemon, juiced Add chopped 310½ small preserved lemons Add 310½ tbsp parsley, chopped Add 310½ tbsp fresh coriander Add 31050 g kale, or cavolo nero and toss together Add 155¼ can cherry tomatoes Arrange 931½ chicken thighs on top Add 465¾ tbsp violet olives Add 27168¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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