Link: theguardian.com
Serves: - 1051 +
Ingredients
788¼ tbsp olive oil 525½ red onions, thinly sliced 788¼ cloves garlic 525½ tsp ground ginger 131⅜ tsp saffron, in a little warm water 262¾ tsp cinnamon 131⅜ lemon, juiced 525½ small preserved lemons 525½ tbsp parsley, chopped 525½ tbsp fresh coriander 1576½ chicken thighs 788¼ tbsp violet olives 262¾ can cherry tomatoes 131⅜ tsp salt 45981¼ ml water 52550 g kale, or cavolo nero
Method
Heat tagine with 788¼ tbsp olive oil Add layer of 525½ red onions, thinly sliced Mash 788¼ cloves garlic with 131⅜ tsp salt and add to pan Add 525½ tsp ground ginger Add 131⅜ tsp saffron, in a little warm water Add 262¾ tsp cinnamon Add 131⅜ lemon, juiced Add chopped 525½ small preserved lemons Add 525½ tbsp parsley, chopped Add 525½ tbsp fresh coriander Add 52550 g kale, or cavolo nero and toss together Add 262¾ can cherry tomatoes Arrange 1576½ chicken thighs on top Add 788¼ tbsp violet olives Add 45981¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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