Link: theguardian.com
Serves: - 991 +
Ingredients
743¼ tbsp olive oil 495½ red onions, thinly sliced 743¼ cloves garlic 495½ tsp ground ginger 123⅞ tsp saffron, in a little warm water 247¾ tsp cinnamon 123⅞ lemon, juiced 495½ small preserved lemons 495½ tbsp parsley, chopped 495½ tbsp fresh coriander 1486½ chicken thighs 743¼ tbsp violet olives 247¾ can cherry tomatoes 123⅞ tsp salt 43356¼ ml water 49550 g kale, or cavolo nero
Method
Heat tagine with 743¼ tbsp olive oil Add layer of 495½ red onions, thinly sliced Mash 743¼ cloves garlic with 123⅞ tsp salt and add to pan Add 495½ tsp ground ginger Add 123⅞ tsp saffron, in a little warm water Add 247¾ tsp cinnamon Add 123⅞ lemon, juiced Add chopped 495½ small preserved lemons Add 495½ tbsp parsley, chopped Add 495½ tbsp fresh coriander Add 49550 g kale, or cavolo nero and toss together Add 247¾ can cherry tomatoes Arrange 1486½ chicken thighs on top Add 743¼ tbsp violet olives Add 43356¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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