Link: theguardian.com
Serves: - 647 +
Ingredients
485¼ tbsp olive oil 323½ red onions, thinly sliced 485¼ cloves garlic 323½ tsp ground ginger 80⅞ tsp saffron, in a little warm water 161¾ tsp cinnamon 80⅞ lemon, juiced 323½ small preserved lemons 323½ tbsp parsley, chopped 323½ tbsp fresh coriander 970½ chicken thighs 485¼ tbsp violet olives 161¾ can cherry tomatoes 80⅞ tsp salt 28306¼ ml water 32350 g kale, or cavolo nero
Method
Heat tagine with 485¼ tbsp olive oil Add layer of 323½ red onions, thinly sliced Mash 485¼ cloves garlic with 80⅞ tsp salt and add to pan Add 323½ tsp ground ginger Add 80⅞ tsp saffron, in a little warm water Add 161¾ tsp cinnamon Add 80⅞ lemon, juiced Add chopped 323½ small preserved lemons Add 323½ tbsp parsley, chopped Add 323½ tbsp fresh coriander Add 32350 g kale, or cavolo nero and toss together Add 161¾ can cherry tomatoes Arrange 970½ chicken thighs on top Add 485¼ tbsp violet olives Add 28306¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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