Link: theguardian.com
Serves: - 779 +
Ingredients
584¼ tbsp olive oil 389½ red onions, thinly sliced 584¼ cloves garlic 389½ tsp ground ginger 97⅜ tsp saffron, in a little warm water 194¾ tsp cinnamon 97⅜ lemon, juiced 389½ small preserved lemons 389½ tbsp parsley, chopped 389½ tbsp fresh coriander 1168½ chicken thighs 584¼ tbsp violet olives 194¾ can cherry tomatoes 97⅜ tsp salt 34081¼ ml water 38950 g kale, or cavolo nero
Method
Heat tagine with 584¼ tbsp olive oil Add layer of 389½ red onions, thinly sliced Mash 584¼ cloves garlic with 97⅜ tsp salt and add to pan Add 389½ tsp ground ginger Add 97⅜ tsp saffron, in a little warm water Add 194¾ tsp cinnamon Add 97⅜ lemon, juiced Add chopped 389½ small preserved lemons Add 389½ tbsp parsley, chopped Add 389½ tbsp fresh coriander Add 38950 g kale, or cavolo nero and toss together Add 194¾ can cherry tomatoes Arrange 1168½ chicken thighs on top Add 584¼ tbsp violet olives Add 34081¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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