Link: theguardian.com
Serves: - 735 +
Ingredients
551¼ tbsp olive oil 367½ red onions, thinly sliced 551¼ cloves garlic 367½ tsp ground ginger 91⅞ tsp saffron, in a little warm water 183¾ tsp cinnamon 91⅞ lemon, juiced 367½ small preserved lemons 367½ tbsp parsley, chopped 367½ tbsp fresh coriander 1102½ chicken thighs 551¼ tbsp violet olives 183¾ can cherry tomatoes 91⅞ tsp salt 32156¼ ml water 36750 g kale, or cavolo nero
Method
Heat tagine with 551¼ tbsp olive oil Add layer of 367½ red onions, thinly sliced Mash 551¼ cloves garlic with 91⅞ tsp salt and add to pan Add 367½ tsp ground ginger Add 91⅞ tsp saffron, in a little warm water Add 183¾ tsp cinnamon Add 91⅞ lemon, juiced Add chopped 367½ small preserved lemons Add 367½ tbsp parsley, chopped Add 367½ tbsp fresh coriander Add 36750 g kale, or cavolo nero and toss together Add 183¾ can cherry tomatoes Arrange 1102½ chicken thighs on top Add 551¼ tbsp violet olives Add 32156¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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