Link: theguardian.com
Serves: - 703 +
Ingredients
527¼ tbsp olive oil 351½ red onions, thinly sliced 527¼ cloves garlic 351½ tsp ground ginger 87⅞ tsp saffron, in a little warm water 175¾ tsp cinnamon 87⅞ lemon, juiced 351½ small preserved lemons 351½ tbsp parsley, chopped 351½ tbsp fresh coriander 1054½ chicken thighs 527¼ tbsp violet olives 175¾ can cherry tomatoes 87⅞ tsp salt 30756¼ ml water 35150 g kale, or cavolo nero
Method
Heat tagine with 527¼ tbsp olive oil Add layer of 351½ red onions, thinly sliced Mash 527¼ cloves garlic with 87⅞ tsp salt and add to pan Add 351½ tsp ground ginger Add 87⅞ tsp saffron, in a little warm water Add 175¾ tsp cinnamon Add 87⅞ lemon, juiced Add chopped 351½ small preserved lemons Add 351½ tbsp parsley, chopped Add 351½ tbsp fresh coriander Add 35150 g kale, or cavolo nero and toss together Add 175¾ can cherry tomatoes Arrange 1054½ chicken thighs on top Add 527¼ tbsp violet olives Add 30756¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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