Link: theguardian.com
Serves: - 1047 +
Ingredients
785¼ tbsp olive oil 523½ red onions, thinly sliced 785¼ cloves garlic 523½ tsp ground ginger 130⅞ tsp saffron, in a little warm water 261¾ tsp cinnamon 130⅞ lemon, juiced 523½ small preserved lemons 523½ tbsp parsley, chopped 523½ tbsp fresh coriander 1570½ chicken thighs 785¼ tbsp violet olives 261¾ can cherry tomatoes 130⅞ tsp salt 45806¼ ml water 52350 g kale, or cavolo nero
Method
Heat tagine with 785¼ tbsp olive oil Add layer of 523½ red onions, thinly sliced Mash 785¼ cloves garlic with 130⅞ tsp salt and add to pan Add 523½ tsp ground ginger Add 130⅞ tsp saffron, in a little warm water Add 261¾ tsp cinnamon Add 130⅞ lemon, juiced Add chopped 523½ small preserved lemons Add 523½ tbsp parsley, chopped Add 523½ tbsp fresh coriander Add 52350 g kale, or cavolo nero and toss together Add 261¾ can cherry tomatoes Arrange 1570½ chicken thighs on top Add 785¼ tbsp violet olives Add 45806¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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