Link: theguardian.com
Serves: - 903 +
Ingredients
677¼ tbsp olive oil 451½ red onions, thinly sliced 677¼ cloves garlic 451½ tsp ground ginger 112⅞ tsp saffron, in a little warm water 225¾ tsp cinnamon 112⅞ lemon, juiced 451½ small preserved lemons 451½ tbsp parsley, chopped 451½ tbsp fresh coriander 1354½ chicken thighs 677¼ tbsp violet olives 225¾ can cherry tomatoes 112⅞ tsp salt 39506¼ ml water 45150 g kale, or cavolo nero
Method
Heat tagine with 677¼ tbsp olive oil Add layer of 451½ red onions, thinly sliced Mash 677¼ cloves garlic with 112⅞ tsp salt and add to pan Add 451½ tsp ground ginger Add 112⅞ tsp saffron, in a little warm water Add 225¾ tsp cinnamon Add 112⅞ lemon, juiced Add chopped 451½ small preserved lemons Add 451½ tbsp parsley, chopped Add 451½ tbsp fresh coriander Add 45150 g kale, or cavolo nero and toss together Add 225¾ can cherry tomatoes Arrange 1354½ chicken thighs on top Add 677¼ tbsp violet olives Add 39506¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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