Link: theguardian.com
Serves: - 827 +
Ingredients
620¼ tbsp olive oil 413½ red onions, thinly sliced 620¼ cloves garlic 413½ tsp ground ginger 103⅜ tsp saffron, in a little warm water 206¾ tsp cinnamon 103⅜ lemon, juiced 413½ small preserved lemons 413½ tbsp parsley, chopped 413½ tbsp fresh coriander 1240½ chicken thighs 620¼ tbsp violet olives 206¾ can cherry tomatoes 103⅜ tsp salt 36181¼ ml water 41350 g kale, or cavolo nero
Method
Heat tagine with 620¼ tbsp olive oil Add layer of 413½ red onions, thinly sliced Mash 620¼ cloves garlic with 103⅜ tsp salt and add to pan Add 413½ tsp ground ginger Add 103⅜ tsp saffron, in a little warm water Add 206¾ tsp cinnamon Add 103⅜ lemon, juiced Add chopped 413½ small preserved lemons Add 413½ tbsp parsley, chopped Add 413½ tbsp fresh coriander Add 41350 g kale, or cavolo nero and toss together Add 206¾ can cherry tomatoes Arrange 1240½ chicken thighs on top Add 620¼ tbsp violet olives Add 36181¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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