Link: theguardian.com
Serves: - 899 +
Ingredients
674¼ tbsp olive oil 449½ red onions, thinly sliced 674¼ cloves garlic 449½ tsp ground ginger 112⅜ tsp saffron, in a little warm water 224¾ tsp cinnamon 112⅜ lemon, juiced 449½ small preserved lemons 449½ tbsp parsley, chopped 449½ tbsp fresh coriander 1348½ chicken thighs 674¼ tbsp violet olives 224¾ can cherry tomatoes 112⅜ tsp salt 39331¼ ml water 44950 g kale, or cavolo nero
Method
Heat tagine with 674¼ tbsp olive oil Add layer of 449½ red onions, thinly sliced Mash 674¼ cloves garlic with 112⅜ tsp salt and add to pan Add 449½ tsp ground ginger Add 112⅜ tsp saffron, in a little warm water Add 224¾ tsp cinnamon Add 112⅜ lemon, juiced Add chopped 449½ small preserved lemons Add 449½ tbsp parsley, chopped Add 449½ tbsp fresh coriander Add 44950 g kale, or cavolo nero and toss together Add 224¾ can cherry tomatoes Arrange 1348½ chicken thighs on top Add 674¼ tbsp violet olives Add 39331¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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