Link: theguardian.com
Serves: - 1071 +
Ingredients
803¼ tbsp olive oil 535½ red onions, thinly sliced 803¼ cloves garlic 535½ tsp ground ginger 133⅞ tsp saffron, in a little warm water 267¾ tsp cinnamon 133⅞ lemon, juiced 535½ small preserved lemons 535½ tbsp parsley, chopped 535½ tbsp fresh coriander 1606½ chicken thighs 803¼ tbsp violet olives 267¾ can cherry tomatoes 133⅞ tsp salt 46856¼ ml water 53550 g kale, or cavolo nero
Method
Heat tagine with 803¼ tbsp olive oil Add layer of 535½ red onions, thinly sliced Mash 803¼ cloves garlic with 133⅞ tsp salt and add to pan Add 535½ tsp ground ginger Add 133⅞ tsp saffron, in a little warm water Add 267¾ tsp cinnamon Add 133⅞ lemon, juiced Add chopped 535½ small preserved lemons Add 535½ tbsp parsley, chopped Add 535½ tbsp fresh coriander Add 53550 g kale, or cavolo nero and toss together Add 267¾ can cherry tomatoes Arrange 1606½ chicken thighs on top Add 803¼ tbsp violet olives Add 46856¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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