Link: theguardian.com
Serves: - 1191 +
Ingredients
893¼ tbsp olive oil 595½ red onions, thinly sliced 893¼ cloves garlic 595½ tsp ground ginger 148⅞ tsp saffron, in a little warm water 297¾ tsp cinnamon 148⅞ lemon, juiced 595½ small preserved lemons 595½ tbsp parsley, chopped 595½ tbsp fresh coriander 1786½ chicken thighs 893¼ tbsp violet olives 297¾ can cherry tomatoes 148⅞ tsp salt 52106¼ ml water 59550 g kale, or cavolo nero
Method
Heat tagine with 893¼ tbsp olive oil Add layer of 595½ red onions, thinly sliced Mash 893¼ cloves garlic with 148⅞ tsp salt and add to pan Add 595½ tsp ground ginger Add 148⅞ tsp saffron, in a little warm water Add 297¾ tsp cinnamon Add 148⅞ lemon, juiced Add chopped 595½ small preserved lemons Add 595½ tbsp parsley, chopped Add 595½ tbsp fresh coriander Add 59550 g kale, or cavolo nero and toss together Add 297¾ can cherry tomatoes Arrange 1786½ chicken thighs on top Add 893¼ tbsp violet olives Add 52106¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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