Link: theguardian.com
Serves: - 815 +
Ingredients
611¼ tbsp olive oil 407½ red onions, thinly sliced 611¼ cloves garlic 407½ tsp ground ginger 101⅞ tsp saffron, in a little warm water 203¾ tsp cinnamon 101⅞ lemon, juiced 407½ small preserved lemons 407½ tbsp parsley, chopped 407½ tbsp fresh coriander 1222½ chicken thighs 611¼ tbsp violet olives 203¾ can cherry tomatoes 101⅞ tsp salt 35656¼ ml water 40750 g kale, or cavolo nero
Method
Heat tagine with 611¼ tbsp olive oil Add layer of 407½ red onions, thinly sliced Mash 611¼ cloves garlic with 101⅞ tsp salt and add to pan Add 407½ tsp ground ginger Add 101⅞ tsp saffron, in a little warm water Add 203¾ tsp cinnamon Add 101⅞ lemon, juiced Add chopped 407½ small preserved lemons Add 407½ tbsp parsley, chopped Add 407½ tbsp fresh coriander Add 40750 g kale, or cavolo nero and toss together Add 203¾ can cherry tomatoes Arrange 1222½ chicken thighs on top Add 611¼ tbsp violet olives Add 35656¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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