Link: theguardian.com
Serves: - 943 +
Ingredients
707¼ tbsp olive oil 471½ red onions, thinly sliced 707¼ cloves garlic 471½ tsp ground ginger 117⅞ tsp saffron, in a little warm water 235¾ tsp cinnamon 117⅞ lemon, juiced 471½ small preserved lemons 471½ tbsp parsley, chopped 471½ tbsp fresh coriander 1414½ chicken thighs 707¼ tbsp violet olives 235¾ can cherry tomatoes 117⅞ tsp salt 41256¼ ml water 47150 g kale, or cavolo nero
Method
Heat tagine with 707¼ tbsp olive oil Add layer of 471½ red onions, thinly sliced Mash 707¼ cloves garlic with 117⅞ tsp salt and add to pan Add 471½ tsp ground ginger Add 117⅞ tsp saffron, in a little warm water Add 235¾ tsp cinnamon Add 117⅞ lemon, juiced Add chopped 471½ small preserved lemons Add 471½ tbsp parsley, chopped Add 471½ tbsp fresh coriander Add 47150 g kale, or cavolo nero and toss together Add 235¾ can cherry tomatoes Arrange 1414½ chicken thighs on top Add 707¼ tbsp violet olives Add 41256¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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