Link: theguardian.com
Serves: - 807 +
Ingredients
605¼ tbsp olive oil 403½ red onions, thinly sliced 605¼ cloves garlic 403½ tsp ground ginger 100⅞ tsp saffron, in a little warm water 201¾ tsp cinnamon 100⅞ lemon, juiced 403½ small preserved lemons 403½ tbsp parsley, chopped 403½ tbsp fresh coriander 1210½ chicken thighs 605¼ tbsp violet olives 201¾ can cherry tomatoes 100⅞ tsp salt 35306¼ ml water 40350 g kale, or cavolo nero
Method
Heat tagine with 605¼ tbsp olive oil Add layer of 403½ red onions, thinly sliced Mash 605¼ cloves garlic with 100⅞ tsp salt and add to pan Add 403½ tsp ground ginger Add 100⅞ tsp saffron, in a little warm water Add 201¾ tsp cinnamon Add 100⅞ lemon, juiced Add chopped 403½ small preserved lemons Add 403½ tbsp parsley, chopped Add 403½ tbsp fresh coriander Add 40350 g kale, or cavolo nero and toss together Add 201¾ can cherry tomatoes Arrange 1210½ chicken thighs on top Add 605¼ tbsp violet olives Add 35306¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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