Link: theguardian.com
Serves: - 649 +
Ingredients
486¾ tbsp olive oil 324½ red onions, thinly sliced 486¾ cloves garlic 324½ tsp ground ginger 81⅛ tsp saffron, in a little warm water 162¼ tsp cinnamon 81⅛ lemon, juiced 324½ small preserved lemons 324½ tbsp parsley, chopped 324½ tbsp fresh coriander 973½ chicken thighs 486¾ tbsp violet olives 162¼ can cherry tomatoes 81⅛ tsp salt 28393¾ ml water 32450 g kale, or cavolo nero
Method
Heat tagine with 486¾ tbsp olive oil Add layer of 324½ red onions, thinly sliced Mash 486¾ cloves garlic with 81⅛ tsp salt and add to pan Add 324½ tsp ground ginger Add 81⅛ tsp saffron, in a little warm water Add 162¼ tsp cinnamon Add 81⅛ lemon, juiced Add chopped 324½ small preserved lemons Add 324½ tbsp parsley, chopped Add 324½ tbsp fresh coriander Add 32450 g kale, or cavolo nero and toss together Add 162¼ can cherry tomatoes Arrange 973½ chicken thighs on top Add 486¾ tbsp violet olives Add 28393¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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