Link: theguardian.com
Serves: - 627 +
Ingredients
470¼ tbsp olive oil 313½ red onions, thinly sliced 470¼ cloves garlic 313½ tsp ground ginger 78⅜ tsp saffron, in a little warm water 156¾ tsp cinnamon 78⅜ lemon, juiced 313½ small preserved lemons 313½ tbsp parsley, chopped 313½ tbsp fresh coriander 940½ chicken thighs 470¼ tbsp violet olives 156¾ can cherry tomatoes 78⅜ tsp salt 27431¼ ml water 31350 g kale, or cavolo nero
Method
Heat tagine with 470¼ tbsp olive oil Add layer of 313½ red onions, thinly sliced Mash 470¼ cloves garlic with 78⅜ tsp salt and add to pan Add 313½ tsp ground ginger Add 78⅜ tsp saffron, in a little warm water Add 156¾ tsp cinnamon Add 78⅜ lemon, juiced Add chopped 313½ small preserved lemons Add 313½ tbsp parsley, chopped Add 313½ tbsp fresh coriander Add 31350 g kale, or cavolo nero and toss together Add 156¾ can cherry tomatoes Arrange 940½ chicken thighs on top Add 470¼ tbsp violet olives Add 27431¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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