Link: theguardian.com
Serves: - 1039 +
Ingredients
779¼ tbsp olive oil 519½ red onions, thinly sliced 779¼ cloves garlic 519½ tsp ground ginger 129⅞ tsp saffron, in a little warm water 259¾ tsp cinnamon 129⅞ lemon, juiced 519½ small preserved lemons 519½ tbsp parsley, chopped 519½ tbsp fresh coriander 1558½ chicken thighs 779¼ tbsp violet olives 259¾ can cherry tomatoes 129⅞ tsp salt 45456¼ ml water 51950 g kale, or cavolo nero
Method
Heat tagine with 779¼ tbsp olive oil Add layer of 519½ red onions, thinly sliced Mash 779¼ cloves garlic with 129⅞ tsp salt and add to pan Add 519½ tsp ground ginger Add 129⅞ tsp saffron, in a little warm water Add 259¾ tsp cinnamon Add 129⅞ lemon, juiced Add chopped 519½ small preserved lemons Add 519½ tbsp parsley, chopped Add 519½ tbsp fresh coriander Add 51950 g kale, or cavolo nero and toss together Add 259¾ can cherry tomatoes Arrange 1558½ chicken thighs on top Add 779¼ tbsp violet olives Add 45456¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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