Link: theguardian.com
Serves: - 995 +
Ingredients
746¼ tbsp olive oil 497½ red onions, thinly sliced 746¼ cloves garlic 497½ tsp ground ginger 124⅜ tsp saffron, in a little warm water 248¾ tsp cinnamon 124⅜ lemon, juiced 497½ small preserved lemons 497½ tbsp parsley, chopped 497½ tbsp fresh coriander 1492½ chicken thighs 746¼ tbsp violet olives 248¾ can cherry tomatoes 124⅜ tsp salt 43531¼ ml water 49750 g kale, or cavolo nero
Method
Heat tagine with 746¼ tbsp olive oil Add layer of 497½ red onions, thinly sliced Mash 746¼ cloves garlic with 124⅜ tsp salt and add to pan Add 497½ tsp ground ginger Add 124⅜ tsp saffron, in a little warm water Add 248¾ tsp cinnamon Add 124⅜ lemon, juiced Add chopped 497½ small preserved lemons Add 497½ tbsp parsley, chopped Add 497½ tbsp fresh coriander Add 49750 g kale, or cavolo nero and toss together Add 248¾ can cherry tomatoes Arrange 1492½ chicken thighs on top Add 746¼ tbsp violet olives Add 43531¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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