Link: theguardian.com
Serves: - 947 +
Ingredients
710¼ tbsp olive oil 473½ red onions, thinly sliced 710¼ cloves garlic 473½ tsp ground ginger 118⅜ tsp saffron, in a little warm water 236¾ tsp cinnamon 118⅜ lemon, juiced 473½ small preserved lemons 473½ tbsp parsley, chopped 473½ tbsp fresh coriander 1420½ chicken thighs 710¼ tbsp violet olives 236¾ can cherry tomatoes 118⅜ tsp salt 41431¼ ml water 47350 g kale, or cavolo nero
Method
Heat tagine with 710¼ tbsp olive oil Add layer of 473½ red onions, thinly sliced Mash 710¼ cloves garlic with 118⅜ tsp salt and add to pan Add 473½ tsp ground ginger Add 118⅜ tsp saffron, in a little warm water Add 236¾ tsp cinnamon Add 118⅜ lemon, juiced Add chopped 473½ small preserved lemons Add 473½ tbsp parsley, chopped Add 473½ tbsp fresh coriander Add 47350 g kale, or cavolo nero and toss together Add 236¾ can cherry tomatoes Arrange 1420½ chicken thighs on top Add 710¼ tbsp violet olives Add 41431¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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