Link: theguardian.com
Serves: - 1015 +
Ingredients
761¼ tbsp olive oil 507½ red onions, thinly sliced 761¼ cloves garlic 507½ tsp ground ginger 126⅞ tsp saffron, in a little warm water 253¾ tsp cinnamon 126⅞ lemon, juiced 507½ small preserved lemons 507½ tbsp parsley, chopped 507½ tbsp fresh coriander 1522½ chicken thighs 761¼ tbsp violet olives 253¾ can cherry tomatoes 126⅞ tsp salt 44406¼ ml water 50750 g kale, or cavolo nero
Method
Heat tagine with 761¼ tbsp olive oil Add layer of 507½ red onions, thinly sliced Mash 761¼ cloves garlic with 126⅞ tsp salt and add to pan Add 507½ tsp ground ginger Add 126⅞ tsp saffron, in a little warm water Add 253¾ tsp cinnamon Add 126⅞ lemon, juiced Add chopped 507½ small preserved lemons Add 507½ tbsp parsley, chopped Add 507½ tbsp fresh coriander Add 50750 g kale, or cavolo nero and toss together Add 253¾ can cherry tomatoes Arrange 1522½ chicken thighs on top Add 761¼ tbsp violet olives Add 44406¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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