Link: theguardian.com
Serves: - 1187 +
Ingredients
890¼ tbsp olive oil 593½ red onions, thinly sliced 890¼ cloves garlic 593½ tsp ground ginger 148⅜ tsp saffron, in a little warm water 296¾ tsp cinnamon 148⅜ lemon, juiced 593½ small preserved lemons 593½ tbsp parsley, chopped 593½ tbsp fresh coriander 1780½ chicken thighs 890¼ tbsp violet olives 296¾ can cherry tomatoes 148⅜ tsp salt 51931¼ ml water 59350 g kale, or cavolo nero
Method
Heat tagine with 890¼ tbsp olive oil Add layer of 593½ red onions, thinly sliced Mash 890¼ cloves garlic with 148⅜ tsp salt and add to pan Add 593½ tsp ground ginger Add 148⅜ tsp saffron, in a little warm water Add 296¾ tsp cinnamon Add 148⅜ lemon, juiced Add chopped 593½ small preserved lemons Add 593½ tbsp parsley, chopped Add 593½ tbsp fresh coriander Add 59350 g kale, or cavolo nero and toss together Add 296¾ can cherry tomatoes Arrange 1780½ chicken thighs on top Add 890¼ tbsp violet olives Add 51931¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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