Link: theguardian.com
Serves: - 1027 +
Ingredients
770¼ tbsp olive oil 513½ red onions, thinly sliced 770¼ cloves garlic 513½ tsp ground ginger 128⅜ tsp saffron, in a little warm water 256¾ tsp cinnamon 128⅜ lemon, juiced 513½ small preserved lemons 513½ tbsp parsley, chopped 513½ tbsp fresh coriander 1540½ chicken thighs 770¼ tbsp violet olives 256¾ can cherry tomatoes 128⅜ tsp salt 44931¼ ml water 51350 g kale, or cavolo nero
Method
Heat tagine with 770¼ tbsp olive oil Add layer of 513½ red onions, thinly sliced Mash 770¼ cloves garlic with 128⅜ tsp salt and add to pan Add 513½ tsp ground ginger Add 128⅜ tsp saffron, in a little warm water Add 256¾ tsp cinnamon Add 128⅜ lemon, juiced Add chopped 513½ small preserved lemons Add 513½ tbsp parsley, chopped Add 513½ tbsp fresh coriander Add 51350 g kale, or cavolo nero and toss together Add 256¾ can cherry tomatoes Arrange 1540½ chicken thighs on top Add 770¼ tbsp violet olives Add 44931¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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