Link: theguardian.com
Serves: - 1207 +
Ingredients
905¼ tbsp olive oil 603½ red onions, thinly sliced 905¼ cloves garlic 603½ tsp ground ginger 150⅞ tsp saffron, in a little warm water 301¾ tsp cinnamon 150⅞ lemon, juiced 603½ small preserved lemons 603½ tbsp parsley, chopped 603½ tbsp fresh coriander 1810½ chicken thighs 905¼ tbsp violet olives 301¾ can cherry tomatoes 150⅞ tsp salt 52806¼ ml water 60350 g kale, or cavolo nero
Method
Heat tagine with 905¼ tbsp olive oil Add layer of 603½ red onions, thinly sliced Mash 905¼ cloves garlic with 150⅞ tsp salt and add to pan Add 603½ tsp ground ginger Add 150⅞ tsp saffron, in a little warm water Add 301¾ tsp cinnamon Add 150⅞ lemon, juiced Add chopped 603½ small preserved lemons Add 603½ tbsp parsley, chopped Add 603½ tbsp fresh coriander Add 60350 g kale, or cavolo nero and toss together Add 301¾ can cherry tomatoes Arrange 1810½ chicken thighs on top Add 905¼ tbsp violet olives Add 52806¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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