Link: theguardian.com
Serves: - 731 +
Ingredients
548¼ tbsp olive oil 365½ red onions, thinly sliced 548¼ cloves garlic 365½ tsp ground ginger 91⅜ tsp saffron, in a little warm water 182¾ tsp cinnamon 91⅜ lemon, juiced 365½ small preserved lemons 365½ tbsp parsley, chopped 365½ tbsp fresh coriander 1096½ chicken thighs 548¼ tbsp violet olives 182¾ can cherry tomatoes 91⅜ tsp salt 31981¼ ml water 36550 g kale, or cavolo nero
Method
Heat tagine with 548¼ tbsp olive oil Add layer of 365½ red onions, thinly sliced Mash 548¼ cloves garlic with 91⅜ tsp salt and add to pan Add 365½ tsp ground ginger Add 91⅜ tsp saffron, in a little warm water Add 182¾ tsp cinnamon Add 91⅜ lemon, juiced Add chopped 365½ small preserved lemons Add 365½ tbsp parsley, chopped Add 365½ tbsp fresh coriander Add 36550 g kale, or cavolo nero and toss together Add 182¾ can cherry tomatoes Arrange 1096½ chicken thighs on top Add 548¼ tbsp violet olives Add 31981¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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