Link: theguardian.com
Serves: - 1089 +
Ingredients
816¾ tbsp olive oil 544½ red onions, thinly sliced 816¾ cloves garlic 544½ tsp ground ginger 136⅛ tsp saffron, in a little warm water 272¼ tsp cinnamon 136⅛ lemon, juiced 544½ small preserved lemons 544½ tbsp parsley, chopped 544½ tbsp fresh coriander 1633½ chicken thighs 816¾ tbsp violet olives 272¼ can cherry tomatoes 136⅛ tsp salt 47643¾ ml water 54450 g kale, or cavolo nero
Method
Heat tagine with 816¾ tbsp olive oil Add layer of 544½ red onions, thinly sliced Mash 816¾ cloves garlic with 136⅛ tsp salt and add to pan Add 544½ tsp ground ginger Add 136⅛ tsp saffron, in a little warm water Add 272¼ tsp cinnamon Add 136⅛ lemon, juiced Add chopped 544½ small preserved lemons Add 544½ tbsp parsley, chopped Add 544½ tbsp fresh coriander Add 54450 g kale, or cavolo nero and toss together Add 272¼ can cherry tomatoes Arrange 1633½ chicken thighs on top Add 816¾ tbsp violet olives Add 47643¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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