Link: theguardian.com
Serves: - 631 +
Ingredients
473¼ tbsp olive oil 315½ red onions, thinly sliced 473¼ cloves garlic 315½ tsp ground ginger 78⅞ tsp saffron, in a little warm water 157¾ tsp cinnamon 78⅞ lemon, juiced 315½ small preserved lemons 315½ tbsp parsley, chopped 315½ tbsp fresh coriander 946½ chicken thighs 473¼ tbsp violet olives 157¾ can cherry tomatoes 78⅞ tsp salt 27606¼ ml water 31550 g kale, or cavolo nero
Method
Heat tagine with 473¼ tbsp olive oil Add layer of 315½ red onions, thinly sliced Mash 473¼ cloves garlic with 78⅞ tsp salt and add to pan Add 315½ tsp ground ginger Add 78⅞ tsp saffron, in a little warm water Add 157¾ tsp cinnamon Add 78⅞ lemon, juiced Add chopped 315½ small preserved lemons Add 315½ tbsp parsley, chopped Add 315½ tbsp fresh coriander Add 31550 g kale, or cavolo nero and toss together Add 157¾ can cherry tomatoes Arrange 946½ chicken thighs on top Add 473¼ tbsp violet olives Add 27606¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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