Link: theguardian.com
Serves: - 875 +
Ingredients
656¼ tbsp olive oil 437½ red onions, thinly sliced 656¼ cloves garlic 437½ tsp ground ginger 109⅜ tsp saffron, in a little warm water 218¾ tsp cinnamon 109⅜ lemon, juiced 437½ small preserved lemons 437½ tbsp parsley, chopped 437½ tbsp fresh coriander 1312½ chicken thighs 656¼ tbsp violet olives 218¾ can cherry tomatoes 109⅜ tsp salt 38281¼ ml water 43750 g kale, or cavolo nero
Method
Heat tagine with 656¼ tbsp olive oil Add layer of 437½ red onions, thinly sliced Mash 656¼ cloves garlic with 109⅜ tsp salt and add to pan Add 437½ tsp ground ginger Add 109⅜ tsp saffron, in a little warm water Add 218¾ tsp cinnamon Add 109⅜ lemon, juiced Add chopped 437½ small preserved lemons Add 437½ tbsp parsley, chopped Add 437½ tbsp fresh coriander Add 43750 g kale, or cavolo nero and toss together Add 218¾ can cherry tomatoes Arrange 1312½ chicken thighs on top Add 656¼ tbsp violet olives Add 38281¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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