Link: theguardian.com
Serves: - 1009 +
Ingredients
756¾ tbsp olive oil 504½ red onions, thinly sliced 756¾ cloves garlic 504½ tsp ground ginger 126⅛ tsp saffron, in a little warm water 252¼ tsp cinnamon 126⅛ lemon, juiced 504½ small preserved lemons 504½ tbsp parsley, chopped 504½ tbsp fresh coriander 1513½ chicken thighs 756¾ tbsp violet olives 252¼ can cherry tomatoes 126⅛ tsp salt 44143¾ ml water 50450 g kale, or cavolo nero
Method
Heat tagine with 756¾ tbsp olive oil Add layer of 504½ red onions, thinly sliced Mash 756¾ cloves garlic with 126⅛ tsp salt and add to pan Add 504½ tsp ground ginger Add 126⅛ tsp saffron, in a little warm water Add 252¼ tsp cinnamon Add 126⅛ lemon, juiced Add chopped 504½ small preserved lemons Add 504½ tbsp parsley, chopped Add 504½ tbsp fresh coriander Add 50450 g kale, or cavolo nero and toss together Add 252¼ can cherry tomatoes Arrange 1513½ chicken thighs on top Add 756¾ tbsp violet olives Add 44143¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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