Link: theguardian.com
Serves: - 987 +
Ingredients
740¼ tbsp olive oil 493½ red onions, thinly sliced 740¼ cloves garlic 493½ tsp ground ginger 123⅜ tsp saffron, in a little warm water 246¾ tsp cinnamon 123⅜ lemon, juiced 493½ small preserved lemons 493½ tbsp parsley, chopped 493½ tbsp fresh coriander 1480½ chicken thighs 740¼ tbsp violet olives 246¾ can cherry tomatoes 123⅜ tsp salt 43181¼ ml water 49350 g kale, or cavolo nero
Method
Heat tagine with 740¼ tbsp olive oil Add layer of 493½ red onions, thinly sliced Mash 740¼ cloves garlic with 123⅜ tsp salt and add to pan Add 493½ tsp ground ginger Add 123⅜ tsp saffron, in a little warm water Add 246¾ tsp cinnamon Add 123⅜ lemon, juiced Add chopped 493½ small preserved lemons Add 493½ tbsp parsley, chopped Add 493½ tbsp fresh coriander Add 49350 g kale, or cavolo nero and toss together Add 246¾ can cherry tomatoes Arrange 1480½ chicken thighs on top Add 740¼ tbsp violet olives Add 43181¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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