Link: theguardian.com
Serves: - 883 +
Ingredients
662¼ tbsp olive oil 441½ red onions, thinly sliced 662¼ cloves garlic 441½ tsp ground ginger 110⅜ tsp saffron, in a little warm water 220¾ tsp cinnamon 110⅜ lemon, juiced 441½ small preserved lemons 441½ tbsp parsley, chopped 441½ tbsp fresh coriander 1324½ chicken thighs 662¼ tbsp violet olives 220¾ can cherry tomatoes 110⅜ tsp salt 38631¼ ml water 44150 g kale, or cavolo nero
Method
Heat tagine with 662¼ tbsp olive oil Add layer of 441½ red onions, thinly sliced Mash 662¼ cloves garlic with 110⅜ tsp salt and add to pan Add 441½ tsp ground ginger Add 110⅜ tsp saffron, in a little warm water Add 220¾ tsp cinnamon Add 110⅜ lemon, juiced Add chopped 441½ small preserved lemons Add 441½ tbsp parsley, chopped Add 441½ tbsp fresh coriander Add 44150 g kale, or cavolo nero and toss together Add 220¾ can cherry tomatoes Arrange 1324½ chicken thighs on top Add 662¼ tbsp violet olives Add 38631¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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