Link: theguardian.com
Serves: - 1143 +
Ingredients
857¼ tbsp olive oil 571½ red onions, thinly sliced 857¼ cloves garlic 571½ tsp ground ginger 142⅞ tsp saffron, in a little warm water 285¾ tsp cinnamon 142⅞ lemon, juiced 571½ small preserved lemons 571½ tbsp parsley, chopped 571½ tbsp fresh coriander 1714½ chicken thighs 857¼ tbsp violet olives 285¾ can cherry tomatoes 142⅞ tsp salt 50006¼ ml water 57150 g kale, or cavolo nero
Method
Heat tagine with 857¼ tbsp olive oil Add layer of 571½ red onions, thinly sliced Mash 857¼ cloves garlic with 142⅞ tsp salt and add to pan Add 571½ tsp ground ginger Add 142⅞ tsp saffron, in a little warm water Add 285¾ tsp cinnamon Add 142⅞ lemon, juiced Add chopped 571½ small preserved lemons Add 571½ tbsp parsley, chopped Add 571½ tbsp fresh coriander Add 57150 g kale, or cavolo nero and toss together Add 285¾ can cherry tomatoes Arrange 1714½ chicken thighs on top Add 857¼ tbsp violet olives Add 50006¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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