Link: theguardian.com
Serves: - 1003 +
Ingredients
752¼ tbsp olive oil 501½ red onions, thinly sliced 752¼ cloves garlic 501½ tsp ground ginger 125⅜ tsp saffron, in a little warm water 250¾ tsp cinnamon 125⅜ lemon, juiced 501½ small preserved lemons 501½ tbsp parsley, chopped 501½ tbsp fresh coriander 1504½ chicken thighs 752¼ tbsp violet olives 250¾ can cherry tomatoes 125⅜ tsp salt 43881¼ ml water 50150 g kale, or cavolo nero
Method
Heat tagine with 752¼ tbsp olive oil Add layer of 501½ red onions, thinly sliced Mash 752¼ cloves garlic with 125⅜ tsp salt and add to pan Add 501½ tsp ground ginger Add 125⅜ tsp saffron, in a little warm water Add 250¾ tsp cinnamon Add 125⅜ lemon, juiced Add chopped 501½ small preserved lemons Add 501½ tbsp parsley, chopped Add 501½ tbsp fresh coriander Add 50150 g kale, or cavolo nero and toss together Add 250¾ can cherry tomatoes Arrange 1504½ chicken thighs on top Add 752¼ tbsp violet olives Add 43881¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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