Link: theguardian.com
Serves: - 659 +
Ingredients
494¼ tbsp olive oil 329½ red onions, thinly sliced 494¼ cloves garlic 329½ tsp ground ginger 82⅜ tsp saffron, in a little warm water 164¾ tsp cinnamon 82⅜ lemon, juiced 329½ small preserved lemons 329½ tbsp parsley, chopped 329½ tbsp fresh coriander 988½ chicken thighs 494¼ tbsp violet olives 164¾ can cherry tomatoes 82⅜ tsp salt 28831¼ ml water 32950 g kale, or cavolo nero
Method
Heat tagine with 494¼ tbsp olive oil Add layer of 329½ red onions, thinly sliced Mash 494¼ cloves garlic with 82⅜ tsp salt and add to pan Add 329½ tsp ground ginger Add 82⅜ tsp saffron, in a little warm water Add 164¾ tsp cinnamon Add 82⅜ lemon, juiced Add chopped 329½ small preserved lemons Add 329½ tbsp parsley, chopped Add 329½ tbsp fresh coriander Add 32950 g kale, or cavolo nero and toss together Add 164¾ can cherry tomatoes Arrange 988½ chicken thighs on top Add 494¼ tbsp violet olives Add 28831¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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