Link: theguardian.com
Serves: - 763 +
Ingredients
572¼ tbsp olive oil 381½ red onions, thinly sliced 572¼ cloves garlic 381½ tsp ground ginger 95⅜ tsp saffron, in a little warm water 190¾ tsp cinnamon 95⅜ lemon, juiced 381½ small preserved lemons 381½ tbsp parsley, chopped 381½ tbsp fresh coriander 1144½ chicken thighs 572¼ tbsp violet olives 190¾ can cherry tomatoes 95⅜ tsp salt 33381¼ ml water 38150 g kale, or cavolo nero
Method
Heat tagine with 572¼ tbsp olive oil Add layer of 381½ red onions, thinly sliced Mash 572¼ cloves garlic with 95⅜ tsp salt and add to pan Add 381½ tsp ground ginger Add 95⅜ tsp saffron, in a little warm water Add 190¾ tsp cinnamon Add 95⅜ lemon, juiced Add chopped 381½ small preserved lemons Add 381½ tbsp parsley, chopped Add 381½ tbsp fresh coriander Add 38150 g kale, or cavolo nero and toss together Add 190¾ can cherry tomatoes Arrange 1144½ chicken thighs on top Add 572¼ tbsp violet olives Add 33381¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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