Link: theguardian.com
Serves: - 919 +
Ingredients
689¼ tbsp olive oil 459½ red onions, thinly sliced 689¼ cloves garlic 459½ tsp ground ginger 114⅞ tsp saffron, in a little warm water 229¾ tsp cinnamon 114⅞ lemon, juiced 459½ small preserved lemons 459½ tbsp parsley, chopped 459½ tbsp fresh coriander 1378½ chicken thighs 689¼ tbsp violet olives 229¾ can cherry tomatoes 114⅞ tsp salt 40206¼ ml water 45950 g kale, or cavolo nero
Method
Heat tagine with 689¼ tbsp olive oil Add layer of 459½ red onions, thinly sliced Mash 689¼ cloves garlic with 114⅞ tsp salt and add to pan Add 459½ tsp ground ginger Add 114⅞ tsp saffron, in a little warm water Add 229¾ tsp cinnamon Add 114⅞ lemon, juiced Add chopped 459½ small preserved lemons Add 459½ tbsp parsley, chopped Add 459½ tbsp fresh coriander Add 45950 g kale, or cavolo nero and toss together Add 229¾ can cherry tomatoes Arrange 1378½ chicken thighs on top Add 689¼ tbsp violet olives Add 40206¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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