Link: theguardian.com
Serves: - 639 +
Ingredients
479¼ tbsp olive oil 319½ red onions, thinly sliced 479¼ cloves garlic 319½ tsp ground ginger 79⅞ tsp saffron, in a little warm water 159¾ tsp cinnamon 79⅞ lemon, juiced 319½ small preserved lemons 319½ tbsp parsley, chopped 319½ tbsp fresh coriander 958½ chicken thighs 479¼ tbsp violet olives 159¾ can cherry tomatoes 79⅞ tsp salt 27956¼ ml water 31950 g kale, or cavolo nero
Method
Heat tagine with 479¼ tbsp olive oil Add layer of 319½ red onions, thinly sliced Mash 479¼ cloves garlic with 79⅞ tsp salt and add to pan Add 319½ tsp ground ginger Add 79⅞ tsp saffron, in a little warm water Add 159¾ tsp cinnamon Add 79⅞ lemon, juiced Add chopped 319½ small preserved lemons Add 319½ tbsp parsley, chopped Add 319½ tbsp fresh coriander Add 31950 g kale, or cavolo nero and toss together Add 159¾ can cherry tomatoes Arrange 958½ chicken thighs on top Add 479¼ tbsp violet olives Add 27956¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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