Link: theguardian.com
Serves: - 661 +
Ingredients
495¾ tbsp olive oil 330½ red onions, thinly sliced 495¾ cloves garlic 330½ tsp ground ginger 82⅝ tsp saffron, in a little warm water 165¼ tsp cinnamon 82⅝ lemon, juiced 330½ small preserved lemons 330½ tbsp parsley, chopped 330½ tbsp fresh coriander 991½ chicken thighs 495¾ tbsp violet olives 165¼ can cherry tomatoes 82⅝ tsp salt 28918¾ ml water 33050 g kale, or cavolo nero
Method
Heat tagine with 495¾ tbsp olive oil Add layer of 330½ red onions, thinly sliced Mash 495¾ cloves garlic with 82⅝ tsp salt and add to pan Add 330½ tsp ground ginger Add 82⅝ tsp saffron, in a little warm water Add 165¼ tsp cinnamon Add 82⅝ lemon, juiced Add chopped 330½ small preserved lemons Add 330½ tbsp parsley, chopped Add 330½ tbsp fresh coriander Add 33050 g kale, or cavolo nero and toss together Add 165¼ can cherry tomatoes Arrange 991½ chicken thighs on top Add 495¾ tbsp violet olives Add 28918¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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