Link: theguardian.com
Serves: - 1023 +
Ingredients
767¼ tbsp olive oil 511½ red onions, thinly sliced 767¼ cloves garlic 511½ tsp ground ginger 127⅞ tsp saffron, in a little warm water 255¾ tsp cinnamon 127⅞ lemon, juiced 511½ small preserved lemons 511½ tbsp parsley, chopped 511½ tbsp fresh coriander 1534½ chicken thighs 767¼ tbsp violet olives 255¾ can cherry tomatoes 127⅞ tsp salt 44756¼ ml water 51150 g kale, or cavolo nero
Method
Heat tagine with 767¼ tbsp olive oil Add layer of 511½ red onions, thinly sliced Mash 767¼ cloves garlic with 127⅞ tsp salt and add to pan Add 511½ tsp ground ginger Add 127⅞ tsp saffron, in a little warm water Add 255¾ tsp cinnamon Add 127⅞ lemon, juiced Add chopped 511½ small preserved lemons Add 511½ tbsp parsley, chopped Add 511½ tbsp fresh coriander Add 51150 g kale, or cavolo nero and toss together Add 255¾ can cherry tomatoes Arrange 1534½ chicken thighs on top Add 767¼ tbsp violet olives Add 44756¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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