Link: theguardian.com
Serves: - 723 +
Ingredients
542¼ tbsp olive oil 361½ red onions, thinly sliced 542¼ cloves garlic 361½ tsp ground ginger 90⅜ tsp saffron, in a little warm water 180¾ tsp cinnamon 90⅜ lemon, juiced 361½ small preserved lemons 361½ tbsp parsley, chopped 361½ tbsp fresh coriander 1084½ chicken thighs 542¼ tbsp violet olives 180¾ can cherry tomatoes 90⅜ tsp salt 31631¼ ml water 36150 g kale, or cavolo nero
Method
Heat tagine with 542¼ tbsp olive oil Add layer of 361½ red onions, thinly sliced Mash 542¼ cloves garlic with 90⅜ tsp salt and add to pan Add 361½ tsp ground ginger Add 90⅜ tsp saffron, in a little warm water Add 180¾ tsp cinnamon Add 90⅜ lemon, juiced Add chopped 361½ small preserved lemons Add 361½ tbsp parsley, chopped Add 361½ tbsp fresh coriander Add 36150 g kale, or cavolo nero and toss together Add 180¾ can cherry tomatoes Arrange 1084½ chicken thighs on top Add 542¼ tbsp violet olives Add 31631¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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