Link: theguardian.com
Serves: - 1059 +
Ingredients
794¼ tbsp olive oil 529½ red onions, thinly sliced 794¼ cloves garlic 529½ tsp ground ginger 132⅜ tsp saffron, in a little warm water 264¾ tsp cinnamon 132⅜ lemon, juiced 529½ small preserved lemons 529½ tbsp parsley, chopped 529½ tbsp fresh coriander 1588½ chicken thighs 794¼ tbsp violet olives 264¾ can cherry tomatoes 132⅜ tsp salt 46331¼ ml water 52950 g kale, or cavolo nero
Method
Heat tagine with 794¼ tbsp olive oil Add layer of 529½ red onions, thinly sliced Mash 794¼ cloves garlic with 132⅜ tsp salt and add to pan Add 529½ tsp ground ginger Add 132⅜ tsp saffron, in a little warm water Add 264¾ tsp cinnamon Add 132⅜ lemon, juiced Add chopped 529½ small preserved lemons Add 529½ tbsp parsley, chopped Add 529½ tbsp fresh coriander Add 52950 g kale, or cavolo nero and toss together Add 264¾ can cherry tomatoes Arrange 1588½ chicken thighs on top Add 794¼ tbsp violet olives Add 46331¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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