Link: theguardian.com
Serves: - 935 +
Ingredients
701¼ tbsp olive oil 467½ red onions, thinly sliced 701¼ cloves garlic 467½ tsp ground ginger 116⅞ tsp saffron, in a little warm water 233¾ tsp cinnamon 116⅞ lemon, juiced 467½ small preserved lemons 467½ tbsp parsley, chopped 467½ tbsp fresh coriander 1402½ chicken thighs 701¼ tbsp violet olives 233¾ can cherry tomatoes 116⅞ tsp salt 40906¼ ml water 46750 g kale, or cavolo nero
Method
Heat tagine with 701¼ tbsp olive oil Add layer of 467½ red onions, thinly sliced Mash 701¼ cloves garlic with 116⅞ tsp salt and add to pan Add 467½ tsp ground ginger Add 116⅞ tsp saffron, in a little warm water Add 233¾ tsp cinnamon Add 116⅞ lemon, juiced Add chopped 467½ small preserved lemons Add 467½ tbsp parsley, chopped Add 467½ tbsp fresh coriander Add 46750 g kale, or cavolo nero and toss together Add 233¾ can cherry tomatoes Arrange 1402½ chicken thighs on top Add 701¼ tbsp violet olives Add 40906¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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