Link: theguardian.com
Serves: - 931 +
Ingredients
698¼ tbsp olive oil 465½ red onions, thinly sliced 698¼ cloves garlic 465½ tsp ground ginger 116⅜ tsp saffron, in a little warm water 232¾ tsp cinnamon 116⅜ lemon, juiced 465½ small preserved lemons 465½ tbsp parsley, chopped 465½ tbsp fresh coriander 1396½ chicken thighs 698¼ tbsp violet olives 232¾ can cherry tomatoes 116⅜ tsp salt 40731¼ ml water 46550 g kale, or cavolo nero
Method
Heat tagine with 698¼ tbsp olive oil Add layer of 465½ red onions, thinly sliced Mash 698¼ cloves garlic with 116⅜ tsp salt and add to pan Add 465½ tsp ground ginger Add 116⅜ tsp saffron, in a little warm water Add 232¾ tsp cinnamon Add 116⅜ lemon, juiced Add chopped 465½ small preserved lemons Add 465½ tbsp parsley, chopped Add 465½ tbsp fresh coriander Add 46550 g kale, or cavolo nero and toss together Add 232¾ can cherry tomatoes Arrange 1396½ chicken thighs on top Add 698¼ tbsp violet olives Add 40731¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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