Link: theguardian.com
Serves: - 625 +
Ingredients
468¾ tbsp olive oil 312½ red onions, thinly sliced 468¾ cloves garlic 312½ tsp ground ginger 78⅛ tsp saffron, in a little warm water 156¼ tsp cinnamon 78⅛ lemon, juiced 312½ small preserved lemons 312½ tbsp parsley, chopped 312½ tbsp fresh coriander 937½ chicken thighs 468¾ tbsp violet olives 156¼ can cherry tomatoes 78⅛ tsp salt 27343¾ ml water 31250 g kale, or cavolo nero
Method
Heat tagine with 468¾ tbsp olive oil Add layer of 312½ red onions, thinly sliced Mash 468¾ cloves garlic with 78⅛ tsp salt and add to pan Add 312½ tsp ground ginger Add 78⅛ tsp saffron, in a little warm water Add 156¼ tsp cinnamon Add 78⅛ lemon, juiced Add chopped 312½ small preserved lemons Add 312½ tbsp parsley, chopped Add 312½ tbsp fresh coriander Add 31250 g kale, or cavolo nero and toss together Add 156¼ can cherry tomatoes Arrange 937½ chicken thighs on top Add 468¾ tbsp violet olives Add 27343¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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