Link: theguardian.com
Serves: - 1075 +
Ingredients
806¼ tbsp olive oil 537½ red onions, thinly sliced 806¼ cloves garlic 537½ tsp ground ginger 134⅜ tsp saffron, in a little warm water 268¾ tsp cinnamon 134⅜ lemon, juiced 537½ small preserved lemons 537½ tbsp parsley, chopped 537½ tbsp fresh coriander 1612½ chicken thighs 806¼ tbsp violet olives 268¾ can cherry tomatoes 134⅜ tsp salt 47031¼ ml water 53750 g kale, or cavolo nero
Method
Heat tagine with 806¼ tbsp olive oil Add layer of 537½ red onions, thinly sliced Mash 806¼ cloves garlic with 134⅜ tsp salt and add to pan Add 537½ tsp ground ginger Add 134⅜ tsp saffron, in a little warm water Add 268¾ tsp cinnamon Add 134⅜ lemon, juiced Add chopped 537½ small preserved lemons Add 537½ tbsp parsley, chopped Add 537½ tbsp fresh coriander Add 53750 g kale, or cavolo nero and toss together Add 268¾ can cherry tomatoes Arrange 1612½ chicken thighs on top Add 806¼ tbsp violet olives Add 47031¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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