Link: theguardian.com
Serves: - 1135 +
Ingredients
851¼ tbsp olive oil 567½ red onions, thinly sliced 851¼ cloves garlic 567½ tsp ground ginger 141⅞ tsp saffron, in a little warm water 283¾ tsp cinnamon 141⅞ lemon, juiced 567½ small preserved lemons 567½ tbsp parsley, chopped 567½ tbsp fresh coriander 1702½ chicken thighs 851¼ tbsp violet olives 283¾ can cherry tomatoes 141⅞ tsp salt 49656¼ ml water 56750 g kale, or cavolo nero
Method
Heat tagine with 851¼ tbsp olive oil Add layer of 567½ red onions, thinly sliced Mash 851¼ cloves garlic with 141⅞ tsp salt and add to pan Add 567½ tsp ground ginger Add 141⅞ tsp saffron, in a little warm water Add 283¾ tsp cinnamon Add 141⅞ lemon, juiced Add chopped 567½ small preserved lemons Add 567½ tbsp parsley, chopped Add 567½ tbsp fresh coriander Add 56750 g kale, or cavolo nero and toss together Add 283¾ can cherry tomatoes Arrange 1702½ chicken thighs on top Add 851¼ tbsp violet olives Add 49656¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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