Link: theguardian.com
Serves: - 923 +
Ingredients
692¼ tbsp olive oil 461½ red onions, thinly sliced 692¼ cloves garlic 461½ tsp ground ginger 115⅜ tsp saffron, in a little warm water 230¾ tsp cinnamon 115⅜ lemon, juiced 461½ small preserved lemons 461½ tbsp parsley, chopped 461½ tbsp fresh coriander 1384½ chicken thighs 692¼ tbsp violet olives 230¾ can cherry tomatoes 115⅜ tsp salt 40381¼ ml water 46150 g kale, or cavolo nero
Method
Heat tagine with 692¼ tbsp olive oil Add layer of 461½ red onions, thinly sliced Mash 692¼ cloves garlic with 115⅜ tsp salt and add to pan Add 461½ tsp ground ginger Add 115⅜ tsp saffron, in a little warm water Add 230¾ tsp cinnamon Add 115⅜ lemon, juiced Add chopped 461½ small preserved lemons Add 461½ tbsp parsley, chopped Add 461½ tbsp fresh coriander Add 46150 g kale, or cavolo nero and toss together Add 230¾ can cherry tomatoes Arrange 1384½ chicken thighs on top Add 692¼ tbsp violet olives Add 40381¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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