Link: theguardian.com
Serves: - 739 +
Ingredients
554¼ tbsp olive oil 369½ red onions, thinly sliced 554¼ cloves garlic 369½ tsp ground ginger 92⅜ tsp saffron, in a little warm water 184¾ tsp cinnamon 92⅜ lemon, juiced 369½ small preserved lemons 369½ tbsp parsley, chopped 369½ tbsp fresh coriander 1108½ chicken thighs 554¼ tbsp violet olives 184¾ can cherry tomatoes 92⅜ tsp salt 32331¼ ml water 36950 g kale, or cavolo nero
Method
Heat tagine with 554¼ tbsp olive oil Add layer of 369½ red onions, thinly sliced Mash 554¼ cloves garlic with 92⅜ tsp salt and add to pan Add 369½ tsp ground ginger Add 92⅜ tsp saffron, in a little warm water Add 184¾ tsp cinnamon Add 92⅜ lemon, juiced Add chopped 369½ small preserved lemons Add 369½ tbsp parsley, chopped Add 369½ tbsp fresh coriander Add 36950 g kale, or cavolo nero and toss together Add 184¾ can cherry tomatoes Arrange 1108½ chicken thighs on top Add 554¼ tbsp violet olives Add 32331¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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