Link: theguardian.com
Serves: - 1093 +
Ingredients
819¾ tbsp olive oil 546½ red onions, thinly sliced 819¾ cloves garlic 546½ tsp ground ginger 136⅝ tsp saffron, in a little warm water 273¼ tsp cinnamon 136⅝ lemon, juiced 546½ small preserved lemons 546½ tbsp parsley, chopped 546½ tbsp fresh coriander 1639½ chicken thighs 819¾ tbsp violet olives 273¼ can cherry tomatoes 136⅝ tsp salt 47818¾ ml water 54650 g kale, or cavolo nero
Method
Heat tagine with 819¾ tbsp olive oil Add layer of 546½ red onions, thinly sliced Mash 819¾ cloves garlic with 136⅝ tsp salt and add to pan Add 546½ tsp ground ginger Add 136⅝ tsp saffron, in a little warm water Add 273¼ tsp cinnamon Add 136⅝ lemon, juiced Add chopped 546½ small preserved lemons Add 546½ tbsp parsley, chopped Add 546½ tbsp fresh coriander Add 54650 g kale, or cavolo nero and toss together Add 273¼ can cherry tomatoes Arrange 1639½ chicken thighs on top Add 819¾ tbsp violet olives Add 47818¾ ml water Cover tightly Simmer 45 minutes Serve with couscous or brown rice
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