Link: theguardian.com
Serves: - 955 +
Ingredients
716¼ tbsp olive oil 477½ red onions, thinly sliced 716¼ cloves garlic 477½ tsp ground ginger 119⅜ tsp saffron, in a little warm water 238¾ tsp cinnamon 119⅜ lemon, juiced 477½ small preserved lemons 477½ tbsp parsley, chopped 477½ tbsp fresh coriander 1432½ chicken thighs 716¼ tbsp violet olives 238¾ can cherry tomatoes 119⅜ tsp salt 41781¼ ml water 47750 g kale, or cavolo nero
Method
Heat tagine with 716¼ tbsp olive oil Add layer of 477½ red onions, thinly sliced Mash 716¼ cloves garlic with 119⅜ tsp salt and add to pan Add 477½ tsp ground ginger Add 119⅜ tsp saffron, in a little warm water Add 238¾ tsp cinnamon Add 119⅜ lemon, juiced Add chopped 477½ small preserved lemons Add 477½ tbsp parsley, chopped Add 477½ tbsp fresh coriander Add 47750 g kale, or cavolo nero and toss together Add 238¾ can cherry tomatoes Arrange 1432½ chicken thighs on top Add 716¼ tbsp violet olives Add 41781¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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