Link: theguardian.com
Serves: - 997 +
Ingredients
747¾ tbsp olive oil 498½ red onions, thinly sliced 747¾ cloves garlic 498½ tsp ground ginger 124⅝ tsp saffron, in a little warm water 249¼ tsp cinnamon 124⅝ lemon, juiced 498½ small preserved lemons 498½ tbsp parsley, chopped 498½ tbsp fresh coriander 1495½ chicken thighs 747¾ tbsp violet olives 249¼ can cherry tomatoes 124⅝ tsp salt 43618¾ ml water 49850 g kale, or cavolo nero
Method
Heat tagine with 747¾ tbsp olive oil Add layer of 498½ red onions, thinly sliced Mash 747¾ cloves garlic with 124⅝ tsp salt and add to pan Add 498½ tsp ground ginger Add 124⅝ tsp saffron, in a little warm water Add 249¼ tsp cinnamon Add 124⅝ lemon, juiced Add chopped 498½ small preserved lemons Add 498½ tbsp parsley, chopped Add 498½ tbsp fresh coriander Add 49850 g kale, or cavolo nero and toss together Add 249¼ can cherry tomatoes Arrange 1495½ chicken thighs on top Add 747¾ tbsp violet olives Add 43618¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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