Link: theguardian.com
Serves: - 1127 +
Ingredients
845¼ tbsp olive oil 563½ red onions, thinly sliced 845¼ cloves garlic 563½ tsp ground ginger 140⅞ tsp saffron, in a little warm water 281¾ tsp cinnamon 140⅞ lemon, juiced 563½ small preserved lemons 563½ tbsp parsley, chopped 563½ tbsp fresh coriander 1690½ chicken thighs 845¼ tbsp violet olives 281¾ can cherry tomatoes 140⅞ tsp salt 49306¼ ml water 56350 g kale, or cavolo nero
Method
Heat tagine with 845¼ tbsp olive oil Add layer of 563½ red onions, thinly sliced Mash 845¼ cloves garlic with 140⅞ tsp salt and add to pan Add 563½ tsp ground ginger Add 140⅞ tsp saffron, in a little warm water Add 281¾ tsp cinnamon Add 140⅞ lemon, juiced Add chopped 563½ small preserved lemons Add 563½ tbsp parsley, chopped Add 563½ tbsp fresh coriander Add 56350 g kale, or cavolo nero and toss together Add 281¾ can cherry tomatoes Arrange 1690½ chicken thighs on top Add 845¼ tbsp violet olives Add 49306¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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