Link: theguardian.com
Serves: - 635 +
Ingredients
476¼ tbsp olive oil 317½ red onions, thinly sliced 476¼ cloves garlic 317½ tsp ground ginger 79⅜ tsp saffron, in a little warm water 158¾ tsp cinnamon 79⅜ lemon, juiced 317½ small preserved lemons 317½ tbsp parsley, chopped 317½ tbsp fresh coriander 952½ chicken thighs 476¼ tbsp violet olives 158¾ can cherry tomatoes 79⅜ tsp salt 27781¼ ml water 31750 g kale, or cavolo nero
Method
Heat tagine with 476¼ tbsp olive oil Add layer of 317½ red onions, thinly sliced Mash 476¼ cloves garlic with 79⅜ tsp salt and add to pan Add 317½ tsp ground ginger Add 79⅜ tsp saffron, in a little warm water Add 158¾ tsp cinnamon Add 79⅜ lemon, juiced Add chopped 317½ small preserved lemons Add 317½ tbsp parsley, chopped Add 317½ tbsp fresh coriander Add 31750 g kale, or cavolo nero and toss together Add 158¾ can cherry tomatoes Arrange 952½ chicken thighs on top Add 476¼ tbsp violet olives Add 27781¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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