Link: theguardian.com
Serves: - 1083 +
Ingredients
812¼ tbsp olive oil 541½ red onions, thinly sliced 812¼ cloves garlic 541½ tsp ground ginger 135⅜ tsp saffron, in a little warm water 270¾ tsp cinnamon 135⅜ lemon, juiced 541½ small preserved lemons 541½ tbsp parsley, chopped 541½ tbsp fresh coriander 1624½ chicken thighs 812¼ tbsp violet olives 270¾ can cherry tomatoes 135⅜ tsp salt 47381¼ ml water 54150 g kale, or cavolo nero
Method
Heat tagine with 812¼ tbsp olive oil Add layer of 541½ red onions, thinly sliced Mash 812¼ cloves garlic with 135⅜ tsp salt and add to pan Add 541½ tsp ground ginger Add 135⅜ tsp saffron, in a little warm water Add 270¾ tsp cinnamon Add 135⅜ lemon, juiced Add chopped 541½ small preserved lemons Add 541½ tbsp parsley, chopped Add 541½ tbsp fresh coriander Add 54150 g kale, or cavolo nero and toss together Add 270¾ can cherry tomatoes Arrange 1624½ chicken thighs on top Add 812¼ tbsp violet olives Add 47381¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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