Link: theguardian.com
Serves: - 719 +
Ingredients
539¼ tbsp olive oil 359½ red onions, thinly sliced 539¼ cloves garlic 359½ tsp ground ginger 89⅞ tsp saffron, in a little warm water 179¾ tsp cinnamon 89⅞ lemon, juiced 359½ small preserved lemons 359½ tbsp parsley, chopped 359½ tbsp fresh coriander 1078½ chicken thighs 539¼ tbsp violet olives 179¾ can cherry tomatoes 89⅞ tsp salt 31456¼ ml water 35950 g kale, or cavolo nero
Method
Heat tagine with 539¼ tbsp olive oil Add layer of 359½ red onions, thinly sliced Mash 539¼ cloves garlic with 89⅞ tsp salt and add to pan Add 359½ tsp ground ginger Add 89⅞ tsp saffron, in a little warm water Add 179¾ tsp cinnamon Add 89⅞ lemon, juiced Add chopped 359½ small preserved lemons Add 359½ tbsp parsley, chopped Add 359½ tbsp fresh coriander Add 35950 g kale, or cavolo nero and toss together Add 179¾ can cherry tomatoes Arrange 1078½ chicken thighs on top Add 539¼ tbsp violet olives Add 31456¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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