Link: theguardian.com
Serves: - 707 +
Ingredients
530¼ tbsp olive oil 353½ red onions, thinly sliced 530¼ cloves garlic 353½ tsp ground ginger 88⅜ tsp saffron, in a little warm water 176¾ tsp cinnamon 88⅜ lemon, juiced 353½ small preserved lemons 353½ tbsp parsley, chopped 353½ tbsp fresh coriander 1060½ chicken thighs 530¼ tbsp violet olives 176¾ can cherry tomatoes 88⅜ tsp salt 30931¼ ml water 35350 g kale, or cavolo nero
Method
Heat tagine with 530¼ tbsp olive oil Add layer of 353½ red onions, thinly sliced Mash 530¼ cloves garlic with 88⅜ tsp salt and add to pan Add 353½ tsp ground ginger Add 88⅜ tsp saffron, in a little warm water Add 176¾ tsp cinnamon Add 88⅜ lemon, juiced Add chopped 353½ small preserved lemons Add 353½ tbsp parsley, chopped Add 353½ tbsp fresh coriander Add 35350 g kale, or cavolo nero and toss together Add 176¾ can cherry tomatoes Arrange 1060½ chicken thighs on top Add 530¼ tbsp violet olives Add 30931¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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