Link: theguardian.com
Serves: - 1011 +
Ingredients
758¼ tbsp olive oil 505½ red onions, thinly sliced 758¼ cloves garlic 505½ tsp ground ginger 126⅜ tsp saffron, in a little warm water 252¾ tsp cinnamon 126⅜ lemon, juiced 505½ small preserved lemons 505½ tbsp parsley, chopped 505½ tbsp fresh coriander 1516½ chicken thighs 758¼ tbsp violet olives 252¾ can cherry tomatoes 126⅜ tsp salt 44231¼ ml water 50550 g kale, or cavolo nero
Method
Heat tagine with 758¼ tbsp olive oil Add layer of 505½ red onions, thinly sliced Mash 758¼ cloves garlic with 126⅜ tsp salt and add to pan Add 505½ tsp ground ginger Add 126⅜ tsp saffron, in a little warm water Add 252¾ tsp cinnamon Add 126⅜ lemon, juiced Add chopped 505½ small preserved lemons Add 505½ tbsp parsley, chopped Add 505½ tbsp fresh coriander Add 50550 g kale, or cavolo nero and toss together Add 252¾ can cherry tomatoes Arrange 1516½ chicken thighs on top Add 758¼ tbsp violet olives Add 44231¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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