Link: theguardian.com
Serves: - 845 +
Ingredients
633¾ tbsp olive oil 422½ red onions, thinly sliced 633¾ cloves garlic 422½ tsp ground ginger 105⅝ tsp saffron, in a little warm water 211¼ tsp cinnamon 105⅝ lemon, juiced 422½ small preserved lemons 422½ tbsp parsley, chopped 422½ tbsp fresh coriander 1267½ chicken thighs 633¾ tbsp violet olives 211¼ can cherry tomatoes 105⅝ tsp salt 36968¾ ml water 42250 g kale, or cavolo nero
Method
Heat tagine with 633¾ tbsp olive oil Add layer of 422½ red onions, thinly sliced Mash 633¾ cloves garlic with 105⅝ tsp salt and add to pan Add 422½ tsp ground ginger Add 105⅝ tsp saffron, in a little warm water Add 211¼ tsp cinnamon Add 105⅝ lemon, juiced Add chopped 422½ small preserved lemons Add 422½ tbsp parsley, chopped Add 422½ tbsp fresh coriander Add 42250 g kale, or cavolo nero and toss together Add 211¼ can cherry tomatoes Arrange 1267½ chicken thighs on top Add 633¾ tbsp violet olives Add 36968¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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