Link: theguardian.com
Serves: - 641 +
Ingredients
480¾ tbsp olive oil 320½ red onions, thinly sliced 480¾ cloves garlic 320½ tsp ground ginger 80⅛ tsp saffron, in a little warm water 160¼ tsp cinnamon 80⅛ lemon, juiced 320½ small preserved lemons 320½ tbsp parsley, chopped 320½ tbsp fresh coriander 961½ chicken thighs 480¾ tbsp violet olives 160¼ can cherry tomatoes 80⅛ tsp salt 28043¾ ml water 32050 g kale, or cavolo nero
Method
Heat tagine with 480¾ tbsp olive oil Add layer of 320½ red onions, thinly sliced Mash 480¾ cloves garlic with 80⅛ tsp salt and add to pan Add 320½ tsp ground ginger Add 80⅛ tsp saffron, in a little warm water Add 160¼ tsp cinnamon Add 80⅛ lemon, juiced Add chopped 320½ small preserved lemons Add 320½ tbsp parsley, chopped Add 320½ tbsp fresh coriander Add 32050 g kale, or cavolo nero and toss together Add 160¼ can cherry tomatoes Arrange 961½ chicken thighs on top Add 480¾ tbsp violet olives Add 28043¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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