Link: theguardian.com
Serves: - 851 +
Ingredients
638¼ tbsp olive oil 425½ red onions, thinly sliced 638¼ cloves garlic 425½ tsp ground ginger 106⅜ tsp saffron, in a little warm water 212¾ tsp cinnamon 106⅜ lemon, juiced 425½ small preserved lemons 425½ tbsp parsley, chopped 425½ tbsp fresh coriander 1276½ chicken thighs 638¼ tbsp violet olives 212¾ can cherry tomatoes 106⅜ tsp salt 37231¼ ml water 42550 g kale, or cavolo nero
Method
Heat tagine with 638¼ tbsp olive oil Add layer of 425½ red onions, thinly sliced Mash 638¼ cloves garlic with 106⅜ tsp salt and add to pan Add 425½ tsp ground ginger Add 106⅜ tsp saffron, in a little warm water Add 212¾ tsp cinnamon Add 106⅜ lemon, juiced Add chopped 425½ small preserved lemons Add 425½ tbsp parsley, chopped Add 425½ tbsp fresh coriander Add 42550 g kale, or cavolo nero and toss together Add 212¾ can cherry tomatoes Arrange 1276½ chicken thighs on top Add 638¼ tbsp violet olives Add 37231¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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