Link: theguardian.com
Serves: - 891 +
Ingredients
668¼ tbsp olive oil 445½ red onions, thinly sliced 668¼ cloves garlic 445½ tsp ground ginger 111⅜ tsp saffron, in a little warm water 222¾ tsp cinnamon 111⅜ lemon, juiced 445½ small preserved lemons 445½ tbsp parsley, chopped 445½ tbsp fresh coriander 1336½ chicken thighs 668¼ tbsp violet olives 222¾ can cherry tomatoes 111⅜ tsp salt 38981¼ ml water 44550 g kale, or cavolo nero
Method
Heat tagine with 668¼ tbsp olive oil Add layer of 445½ red onions, thinly sliced Mash 668¼ cloves garlic with 111⅜ tsp salt and add to pan Add 445½ tsp ground ginger Add 111⅜ tsp saffron, in a little warm water Add 222¾ tsp cinnamon Add 111⅜ lemon, juiced Add chopped 445½ small preserved lemons Add 445½ tbsp parsley, chopped Add 445½ tbsp fresh coriander Add 44550 g kale, or cavolo nero and toss together Add 222¾ can cherry tomatoes Arrange 1336½ chicken thighs on top Add 668¼ tbsp violet olives Add 38981¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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