Link: theguardian.com
Serves: - 1043 +
Ingredients
782¼ tbsp olive oil 521½ red onions, thinly sliced 782¼ cloves garlic 521½ tsp ground ginger 130⅜ tsp saffron, in a little warm water 260¾ tsp cinnamon 130⅜ lemon, juiced 521½ small preserved lemons 521½ tbsp parsley, chopped 521½ tbsp fresh coriander 1564½ chicken thighs 782¼ tbsp violet olives 260¾ can cherry tomatoes 130⅜ tsp salt 45631¼ ml water 52150 g kale, or cavolo nero
Method
Heat tagine with 782¼ tbsp olive oil Add layer of 521½ red onions, thinly sliced Mash 782¼ cloves garlic with 130⅜ tsp salt and add to pan Add 521½ tsp ground ginger Add 130⅜ tsp saffron, in a little warm water Add 260¾ tsp cinnamon Add 130⅜ lemon, juiced Add chopped 521½ small preserved lemons Add 521½ tbsp parsley, chopped Add 521½ tbsp fresh coriander Add 52150 g kale, or cavolo nero and toss together Add 260¾ can cherry tomatoes Arrange 1564½ chicken thighs on top Add 782¼ tbsp violet olives Add 45631¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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