Link: theguardian.com
Serves: - 699 +
Ingredients
524¼ tbsp olive oil 349½ red onions, thinly sliced 524¼ cloves garlic 349½ tsp ground ginger 87⅜ tsp saffron, in a little warm water 174¾ tsp cinnamon 87⅜ lemon, juiced 349½ small preserved lemons 349½ tbsp parsley, chopped 349½ tbsp fresh coriander 1048½ chicken thighs 524¼ tbsp violet olives 174¾ can cherry tomatoes 87⅜ tsp salt 30581¼ ml water 34950 g kale, or cavolo nero
Method
Heat tagine with 524¼ tbsp olive oil Add layer of 349½ red onions, thinly sliced Mash 524¼ cloves garlic with 87⅜ tsp salt and add to pan Add 349½ tsp ground ginger Add 87⅜ tsp saffron, in a little warm water Add 174¾ tsp cinnamon Add 87⅜ lemon, juiced Add chopped 349½ small preserved lemons Add 349½ tbsp parsley, chopped Add 349½ tbsp fresh coriander Add 34950 g kale, or cavolo nero and toss together Add 174¾ can cherry tomatoes Arrange 1048½ chicken thighs on top Add 524¼ tbsp violet olives Add 30581¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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