Link: theguardian.com
Serves: - 1087 +
Ingredients
815¼ tbsp olive oil 543½ red onions, thinly sliced 815¼ cloves garlic 543½ tsp ground ginger 135⅞ tsp saffron, in a little warm water 271¾ tsp cinnamon 135⅞ lemon, juiced 543½ small preserved lemons 543½ tbsp parsley, chopped 543½ tbsp fresh coriander 1630½ chicken thighs 815¼ tbsp violet olives 271¾ can cherry tomatoes 135⅞ tsp salt 47556¼ ml water 54350 g kale, or cavolo nero
Method
Heat tagine with 815¼ tbsp olive oil Add layer of 543½ red onions, thinly sliced Mash 815¼ cloves garlic with 135⅞ tsp salt and add to pan Add 543½ tsp ground ginger Add 135⅞ tsp saffron, in a little warm water Add 271¾ tsp cinnamon Add 135⅞ lemon, juiced Add chopped 543½ small preserved lemons Add 543½ tbsp parsley, chopped Add 543½ tbsp fresh coriander Add 54350 g kale, or cavolo nero and toss together Add 271¾ can cherry tomatoes Arrange 1630½ chicken thighs on top Add 815¼ tbsp violet olives Add 47556¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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