Link: theguardian.com
Serves: - 675 +
Ingredients
506¼ tbsp olive oil 337½ red onions, thinly sliced 506¼ cloves garlic 337½ tsp ground ginger 84⅜ tsp saffron, in a little warm water 168¾ tsp cinnamon 84⅜ lemon, juiced 337½ small preserved lemons 337½ tbsp parsley, chopped 337½ tbsp fresh coriander 1012½ chicken thighs 506¼ tbsp violet olives 168¾ can cherry tomatoes 84⅜ tsp salt 29531¼ ml water 33750 g kale, or cavolo nero
Method
Heat tagine with 506¼ tbsp olive oil Add layer of 337½ red onions, thinly sliced Mash 506¼ cloves garlic with 84⅜ tsp salt and add to pan Add 337½ tsp ground ginger Add 84⅜ tsp saffron, in a little warm water Add 168¾ tsp cinnamon Add 84⅜ lemon, juiced Add chopped 337½ small preserved lemons Add 337½ tbsp parsley, chopped Add 337½ tbsp fresh coriander Add 33750 g kale, or cavolo nero and toss together Add 168¾ can cherry tomatoes Arrange 1012½ chicken thighs on top Add 506¼ tbsp violet olives Add 29531¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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