Link: theguardian.com
Serves: - 831 +
Ingredients
623¼ tbsp olive oil 415½ red onions, thinly sliced 623¼ cloves garlic 415½ tsp ground ginger 103⅞ tsp saffron, in a little warm water 207¾ tsp cinnamon 103⅞ lemon, juiced 415½ small preserved lemons 415½ tbsp parsley, chopped 415½ tbsp fresh coriander 1246½ chicken thighs 623¼ tbsp violet olives 207¾ can cherry tomatoes 103⅞ tsp salt 36356¼ ml water 41550 g kale, or cavolo nero
Method
Heat tagine with 623¼ tbsp olive oil Add layer of 415½ red onions, thinly sliced Mash 623¼ cloves garlic with 103⅞ tsp salt and add to pan Add 415½ tsp ground ginger Add 103⅞ tsp saffron, in a little warm water Add 207¾ tsp cinnamon Add 103⅞ lemon, juiced Add chopped 415½ small preserved lemons Add 415½ tbsp parsley, chopped Add 415½ tbsp fresh coriander Add 41550 g kale, or cavolo nero and toss together Add 207¾ can cherry tomatoes Arrange 1246½ chicken thighs on top Add 623¼ tbsp violet olives Add 36356¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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