Link: theguardian.com
Serves: - 1091 +
Ingredients
818¼ tbsp olive oil 545½ red onions, thinly sliced 818¼ cloves garlic 545½ tsp ground ginger 136⅜ tsp saffron, in a little warm water 272¾ tsp cinnamon 136⅜ lemon, juiced 545½ small preserved lemons 545½ tbsp parsley, chopped 545½ tbsp fresh coriander 1636½ chicken thighs 818¼ tbsp violet olives 272¾ can cherry tomatoes 136⅜ tsp salt 47731¼ ml water 54550 g kale, or cavolo nero
Method
Heat tagine with 818¼ tbsp olive oil Add layer of 545½ red onions, thinly sliced Mash 818¼ cloves garlic with 136⅜ tsp salt and add to pan Add 545½ tsp ground ginger Add 136⅜ tsp saffron, in a little warm water Add 272¾ tsp cinnamon Add 136⅜ lemon, juiced Add chopped 545½ small preserved lemons Add 545½ tbsp parsley, chopped Add 545½ tbsp fresh coriander Add 54550 g kale, or cavolo nero and toss together Add 272¾ can cherry tomatoes Arrange 1636½ chicken thighs on top Add 818¼ tbsp violet olives Add 47731¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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