Link: theguardian.com
Serves: - 999 +
Ingredients
749¼ tbsp olive oil 499½ red onions, thinly sliced 749¼ cloves garlic 499½ tsp ground ginger 124⅞ tsp saffron, in a little warm water 249¾ tsp cinnamon 124⅞ lemon, juiced 499½ small preserved lemons 499½ tbsp parsley, chopped 499½ tbsp fresh coriander 1498½ chicken thighs 749¼ tbsp violet olives 249¾ can cherry tomatoes 124⅞ tsp salt 43706¼ ml water 49950 g kale, or cavolo nero
Method
Heat tagine with 749¼ tbsp olive oil Add layer of 499½ red onions, thinly sliced Mash 749¼ cloves garlic with 124⅞ tsp salt and add to pan Add 499½ tsp ground ginger Add 124⅞ tsp saffron, in a little warm water Add 249¾ tsp cinnamon Add 124⅞ lemon, juiced Add chopped 499½ small preserved lemons Add 499½ tbsp parsley, chopped Add 499½ tbsp fresh coriander Add 49950 g kale, or cavolo nero and toss together Add 249¾ can cherry tomatoes Arrange 1498½ chicken thighs on top Add 749¼ tbsp violet olives Add 43706¼ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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