Link: theguardian.com
Serves: - 665 +
Ingredients
498¾ tbsp olive oil 332½ red onions, thinly sliced 498¾ cloves garlic 332½ tsp ground ginger 83⅛ tsp saffron, in a little warm water 166¼ tsp cinnamon 83⅛ lemon, juiced 332½ small preserved lemons 332½ tbsp parsley, chopped 332½ tbsp fresh coriander 997½ chicken thighs 498¾ tbsp violet olives 166¼ can cherry tomatoes 83⅛ tsp salt 29093¾ ml water 33250 g kale, or cavolo nero
Method
Heat tagine with 498¾ tbsp olive oil Add layer of 332½ red onions, thinly sliced Mash 498¾ cloves garlic with 83⅛ tsp salt and add to pan Add 332½ tsp ground ginger Add 83⅛ tsp saffron, in a little warm water Add 166¼ tsp cinnamon Add 83⅛ lemon, juiced Add chopped 332½ small preserved lemons Add 332½ tbsp parsley, chopped Add 332½ tbsp fresh coriander Add 33250 g kale, or cavolo nero and toss together Add 166¼ can cherry tomatoes Arrange 997½ chicken thighs on top Add 498¾ tbsp violet olives Add 29093¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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