Link: theguardian.com
Serves: - 1063 +
Ingredients
797¼ tbsp olive oil 531½ red onions, thinly sliced 797¼ cloves garlic 531½ tsp ground ginger 132⅞ tsp saffron, in a little warm water 265¾ tsp cinnamon 132⅞ lemon, juiced 531½ small preserved lemons 531½ tbsp parsley, chopped 531½ tbsp fresh coriander 1594½ chicken thighs 797¼ tbsp violet olives 265¾ can cherry tomatoes 132⅞ tsp salt 46506¼ ml water 53150 g kale, or cavolo nero
Method
Heat tagine with 797¼ tbsp olive oil Add layer of 531½ red onions, thinly sliced Mash 797¼ cloves garlic with 132⅞ tsp salt and add to pan Add 531½ tsp ground ginger Add 132⅞ tsp saffron, in a little warm water Add 265¾ tsp cinnamon Add 132⅞ lemon, juiced Add chopped 531½ small preserved lemons Add 531½ tbsp parsley, chopped Add 531½ tbsp fresh coriander Add 53150 g kale, or cavolo nero and toss together Add 265¾ can cherry tomatoes Arrange 1594½ chicken thighs on top Add 797¼ tbsp violet olives Add 46506¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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