Link: theguardian.com
Serves: - 655 +
Ingredients
491¼ tbsp olive oil 327½ red onions, thinly sliced 491¼ cloves garlic 327½ tsp ground ginger 81⅞ tsp saffron, in a little warm water 163¾ tsp cinnamon 81⅞ lemon, juiced 327½ small preserved lemons 327½ tbsp parsley, chopped 327½ tbsp fresh coriander 982½ chicken thighs 491¼ tbsp violet olives 163¾ can cherry tomatoes 81⅞ tsp salt 28656¼ ml water 32750 g kale, or cavolo nero
Method
Heat tagine with 491¼ tbsp olive oil Add layer of 327½ red onions, thinly sliced Mash 491¼ cloves garlic with 81⅞ tsp salt and add to pan Add 327½ tsp ground ginger Add 81⅞ tsp saffron, in a little warm water Add 163¾ tsp cinnamon Add 81⅞ lemon, juiced Add chopped 327½ small preserved lemons Add 327½ tbsp parsley, chopped Add 327½ tbsp fresh coriander Add 32750 g kale, or cavolo nero and toss together Add 163¾ can cherry tomatoes Arrange 982½ chicken thighs on top Add 491¼ tbsp violet olives Add 28656¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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