Link: theguardian.com
Serves: - 1079 +
Ingredients
809¼ tbsp olive oil 539½ red onions, thinly sliced 809¼ cloves garlic 539½ tsp ground ginger 134⅞ tsp saffron, in a little warm water 269¾ tsp cinnamon 134⅞ lemon, juiced 539½ small preserved lemons 539½ tbsp parsley, chopped 539½ tbsp fresh coriander 1618½ chicken thighs 809¼ tbsp violet olives 269¾ can cherry tomatoes 134⅞ tsp salt 47206¼ ml water 53950 g kale, or cavolo nero
Method
Heat tagine with 809¼ tbsp olive oil Add layer of 539½ red onions, thinly sliced Mash 809¼ cloves garlic with 134⅞ tsp salt and add to pan Add 539½ tsp ground ginger Add 134⅞ tsp saffron, in a little warm water Add 269¾ tsp cinnamon Add 134⅞ lemon, juiced Add chopped 539½ small preserved lemons Add 539½ tbsp parsley, chopped Add 539½ tbsp fresh coriander Add 53950 g kale, or cavolo nero and toss together Add 269¾ can cherry tomatoes Arrange 1618½ chicken thighs on top Add 809¼ tbsp violet olives Add 47206¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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