Link: theguardian.com
Serves: - 711 +
Ingredients
533¼ tbsp olive oil 355½ red onions, thinly sliced 533¼ cloves garlic 355½ tsp ground ginger 88⅞ tsp saffron, in a little warm water 177¾ tsp cinnamon 88⅞ lemon, juiced 355½ small preserved lemons 355½ tbsp parsley, chopped 355½ tbsp fresh coriander 1066½ chicken thighs 533¼ tbsp violet olives 177¾ can cherry tomatoes 88⅞ tsp salt 31106¼ ml water 35550 g kale, or cavolo nero
Method
Heat tagine with 533¼ tbsp olive oil Add layer of 355½ red onions, thinly sliced Mash 533¼ cloves garlic with 88⅞ tsp salt and add to pan Add 355½ tsp ground ginger Add 88⅞ tsp saffron, in a little warm water Add 177¾ tsp cinnamon Add 88⅞ lemon, juiced Add chopped 355½ small preserved lemons Add 355½ tbsp parsley, chopped Add 355½ tbsp fresh coriander Add 35550 g kale, or cavolo nero and toss together Add 177¾ can cherry tomatoes Arrange 1066½ chicken thighs on top Add 533¼ tbsp violet olives Add 31106¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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