Link: theguardian.com
Serves: - 743 +
Ingredients
557¼ tbsp olive oil 371½ red onions, thinly sliced 557¼ cloves garlic 371½ tsp ground ginger 92⅞ tsp saffron, in a little warm water 185¾ tsp cinnamon 92⅞ lemon, juiced 371½ small preserved lemons 371½ tbsp parsley, chopped 371½ tbsp fresh coriander 1114½ chicken thighs 557¼ tbsp violet olives 185¾ can cherry tomatoes 92⅞ tsp salt 32506¼ ml water 37150 g kale, or cavolo nero
Method
Heat tagine with 557¼ tbsp olive oil Add layer of 371½ red onions, thinly sliced Mash 557¼ cloves garlic with 92⅞ tsp salt and add to pan Add 371½ tsp ground ginger Add 92⅞ tsp saffron, in a little warm water Add 185¾ tsp cinnamon Add 92⅞ lemon, juiced Add chopped 371½ small preserved lemons Add 371½ tbsp parsley, chopped Add 371½ tbsp fresh coriander Add 37150 g kale, or cavolo nero and toss together Add 185¾ can cherry tomatoes Arrange 1114½ chicken thighs on top Add 557¼ tbsp violet olives Add 32506¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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