Link: theguardian.com
Serves: - 799 +
Ingredients
599¼ tbsp olive oil 399½ red onions, thinly sliced 599¼ cloves garlic 399½ tsp ground ginger 99⅞ tsp saffron, in a little warm water 199¾ tsp cinnamon 99⅞ lemon, juiced 399½ small preserved lemons 399½ tbsp parsley, chopped 399½ tbsp fresh coriander 1198½ chicken thighs 599¼ tbsp violet olives 199¾ can cherry tomatoes 99⅞ tsp salt 34956¼ ml water 39950 g kale, or cavolo nero
Method
Heat tagine with 599¼ tbsp olive oil Add layer of 399½ red onions, thinly sliced Mash 599¼ cloves garlic with 99⅞ tsp salt and add to pan Add 399½ tsp ground ginger Add 99⅞ tsp saffron, in a little warm water Add 199¾ tsp cinnamon Add 99⅞ lemon, juiced Add chopped 399½ small preserved lemons Add 399½ tbsp parsley, chopped Add 399½ tbsp fresh coriander Add 39950 g kale, or cavolo nero and toss together Add 199¾ can cherry tomatoes Arrange 1198½ chicken thighs on top Add 599¼ tbsp violet olives Add 34956¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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