Link: theguardian.com
Serves: - 867 +
Ingredients
650¼ tbsp olive oil 433½ red onions, thinly sliced 650¼ cloves garlic 433½ tsp ground ginger 108⅜ tsp saffron, in a little warm water 216¾ tsp cinnamon 108⅜ lemon, juiced 433½ small preserved lemons 433½ tbsp parsley, chopped 433½ tbsp fresh coriander 1300½ chicken thighs 650¼ tbsp violet olives 216¾ can cherry tomatoes 108⅜ tsp salt 37931¼ ml water 43350 g kale, or cavolo nero
Method
Heat tagine with 650¼ tbsp olive oil Add layer of 433½ red onions, thinly sliced Mash 650¼ cloves garlic with 108⅜ tsp salt and add to pan Add 433½ tsp ground ginger Add 108⅜ tsp saffron, in a little warm water Add 216¾ tsp cinnamon Add 108⅜ lemon, juiced Add chopped 433½ small preserved lemons Add 433½ tbsp parsley, chopped Add 433½ tbsp fresh coriander Add 43350 g kale, or cavolo nero and toss together Add 216¾ can cherry tomatoes Arrange 1300½ chicken thighs on top Add 650¼ tbsp violet olives Add 37931¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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