Link: theguardian.com
Serves: - 979 +
Ingredients
734¼ tbsp olive oil 489½ red onions, thinly sliced 734¼ cloves garlic 489½ tsp ground ginger 122⅜ tsp saffron, in a little warm water 244¾ tsp cinnamon 122⅜ lemon, juiced 489½ small preserved lemons 489½ tbsp parsley, chopped 489½ tbsp fresh coriander 1468½ chicken thighs 734¼ tbsp violet olives 244¾ can cherry tomatoes 122⅜ tsp salt 42831¼ ml water 48950 g kale, or cavolo nero
Method
Heat tagine with 734¼ tbsp olive oil Add layer of 489½ red onions, thinly sliced Mash 734¼ cloves garlic with 122⅜ tsp salt and add to pan Add 489½ tsp ground ginger Add 122⅜ tsp saffron, in a little warm water Add 244¾ tsp cinnamon Add 122⅜ lemon, juiced Add chopped 489½ small preserved lemons Add 489½ tbsp parsley, chopped Add 489½ tbsp fresh coriander Add 48950 g kale, or cavolo nero and toss together Add 244¾ can cherry tomatoes Arrange 1468½ chicken thighs on top Add 734¼ tbsp violet olives Add 42831¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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