Link: theguardian.com
Serves: - 645 +
Ingredients
483¾ tbsp olive oil 322½ red onions, thinly sliced 483¾ cloves garlic 322½ tsp ground ginger 80⅝ tsp saffron, in a little warm water 161¼ tsp cinnamon 80⅝ lemon, juiced 322½ small preserved lemons 322½ tbsp parsley, chopped 322½ tbsp fresh coriander 967½ chicken thighs 483¾ tbsp violet olives 161¼ can cherry tomatoes 80⅝ tsp salt 28218¾ ml water 32250 g kale, or cavolo nero
Method
Heat tagine with 483¾ tbsp olive oil Add layer of 322½ red onions, thinly sliced Mash 483¾ cloves garlic with 80⅝ tsp salt and add to pan Add 322½ tsp ground ginger Add 80⅝ tsp saffron, in a little warm water Add 161¼ tsp cinnamon Add 80⅝ lemon, juiced Add chopped 322½ small preserved lemons Add 322½ tbsp parsley, chopped Add 322½ tbsp fresh coriander Add 32250 g kale, or cavolo nero and toss together Add 161¼ can cherry tomatoes Arrange 967½ chicken thighs on top Add 483¾ tbsp violet olives Add 28218¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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