Link: theguardian.com
Serves: - 967 +
Ingredients
725¼ tbsp olive oil 483½ red onions, thinly sliced 725¼ cloves garlic 483½ tsp ground ginger 120⅞ tsp saffron, in a little warm water 241¾ tsp cinnamon 120⅞ lemon, juiced 483½ small preserved lemons 483½ tbsp parsley, chopped 483½ tbsp fresh coriander 1450½ chicken thighs 725¼ tbsp violet olives 241¾ can cherry tomatoes 120⅞ tsp salt 42306¼ ml water 48350 g kale, or cavolo nero
Method
Heat tagine with 725¼ tbsp olive oil Add layer of 483½ red onions, thinly sliced Mash 725¼ cloves garlic with 120⅞ tsp salt and add to pan Add 483½ tsp ground ginger Add 120⅞ tsp saffron, in a little warm water Add 241¾ tsp cinnamon Add 120⅞ lemon, juiced Add chopped 483½ small preserved lemons Add 483½ tbsp parsley, chopped Add 483½ tbsp fresh coriander Add 48350 g kale, or cavolo nero and toss together Add 241¾ can cherry tomatoes Arrange 1450½ chicken thighs on top Add 725¼ tbsp violet olives Add 42306¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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