Link: theguardian.com
Serves: - 971 +
Ingredients
728¼ tbsp olive oil 485½ red onions, thinly sliced 728¼ cloves garlic 485½ tsp ground ginger 121⅜ tsp saffron, in a little warm water 242¾ tsp cinnamon 121⅜ lemon, juiced 485½ small preserved lemons 485½ tbsp parsley, chopped 485½ tbsp fresh coriander 1456½ chicken thighs 728¼ tbsp violet olives 242¾ can cherry tomatoes 121⅜ tsp salt 42481¼ ml water 48550 g kale, or cavolo nero
Method
Heat tagine with 728¼ tbsp olive oil Add layer of 485½ red onions, thinly sliced Mash 728¼ cloves garlic with 121⅜ tsp salt and add to pan Add 485½ tsp ground ginger Add 121⅜ tsp saffron, in a little warm water Add 242¾ tsp cinnamon Add 121⅜ lemon, juiced Add chopped 485½ small preserved lemons Add 485½ tbsp parsley, chopped Add 485½ tbsp fresh coriander Add 48550 g kale, or cavolo nero and toss together Add 242¾ can cherry tomatoes Arrange 1456½ chicken thighs on top Add 728¼ tbsp violet olives Add 42481¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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