Link: theguardian.com
Serves: - 963 +
Ingredients
722¼ tbsp olive oil 481½ red onions, thinly sliced 722¼ cloves garlic 481½ tsp ground ginger 120⅜ tsp saffron, in a little warm water 240¾ tsp cinnamon 120⅜ lemon, juiced 481½ small preserved lemons 481½ tbsp parsley, chopped 481½ tbsp fresh coriander 1444½ chicken thighs 722¼ tbsp violet olives 240¾ can cherry tomatoes 120⅜ tsp salt 42131¼ ml water 48150 g kale, or cavolo nero
Method
Heat tagine with 722¼ tbsp olive oil Add layer of 481½ red onions, thinly sliced Mash 722¼ cloves garlic with 120⅜ tsp salt and add to pan Add 481½ tsp ground ginger Add 120⅜ tsp saffron, in a little warm water Add 240¾ tsp cinnamon Add 120⅜ lemon, juiced Add chopped 481½ small preserved lemons Add 481½ tbsp parsley, chopped Add 481½ tbsp fresh coriander Add 48150 g kale, or cavolo nero and toss together Add 240¾ can cherry tomatoes Arrange 1444½ chicken thighs on top Add 722¼ tbsp violet olives Add 42131¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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