Link: theguardian.com
Serves: - 747 +
Ingredients
560¼ tbsp olive oil 373½ red onions, thinly sliced 560¼ cloves garlic 373½ tsp ground ginger 93⅜ tsp saffron, in a little warm water 186¾ tsp cinnamon 93⅜ lemon, juiced 373½ small preserved lemons 373½ tbsp parsley, chopped 373½ tbsp fresh coriander 1120½ chicken thighs 560¼ tbsp violet olives 186¾ can cherry tomatoes 93⅜ tsp salt 32681¼ ml water 37350 g kale, or cavolo nero
Method
Heat tagine with 560¼ tbsp olive oil Add layer of 373½ red onions, thinly sliced Mash 560¼ cloves garlic with 93⅜ tsp salt and add to pan Add 373½ tsp ground ginger Add 93⅜ tsp saffron, in a little warm water Add 186¾ tsp cinnamon Add 93⅜ lemon, juiced Add chopped 373½ small preserved lemons Add 373½ tbsp parsley, chopped Add 373½ tbsp fresh coriander Add 37350 g kale, or cavolo nero and toss together Add 186¾ can cherry tomatoes Arrange 1120½ chicken thighs on top Add 560¼ tbsp violet olives Add 32681¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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